Published: 24-May-2012 (05:13); Viewed: 1944; Difficulty: 3 out of 10
Many fishes, like lemon sole, have beautiful texture and very gentle taste and during cooking, we should preserve it. One of the very interesting technique, to do this, is to combine steaming and baking.
Ingredients. Usually for one cooking you should take 3-4 lemon soles. If you need to cook more, then you should do it in several attempts. List of vegetables, used for this dish, can also be changed to your preferences.
Lemon sole. 4 fishes.
Freshly milled black pepper
Clean fishes. Chop of heads.
On greaseproof paper put 1 tbsp of olive oil, few bits of sliced onions, few sprouts of thyme and rosemary. Mill salt and pepper.
Place one layer of lemon soles, two fishes. Cover them with sliced onion, mushrooms, aubergines, tomatoes, parsley. Shrink with salt, pepper and olive oil.
Place one more layer of fishes. Cover it with sliced tomatoes, mushrooms, aubergines, onions and asparagus. Shrink with salt, pepper and olive oil.
Cover tightly with a layer of greaseproof paper and fix with stapler all sides. Should looks like an envelope. Oven bake it 30 minutes at 230 degrees.
Carefully open the envelope.
Serve lemon sole with slices of lemon.
tips and tricks
Slice all vegetables reasonably thin, because they should be cooked well.
It is possible to keep prepared, but not cooked, envelope in fridge for about one day. This is very convenient for large scale cooking. Prepare everything in advance and then oven bake when need it.
Be very careful, when open cooked envelope, the steam from inside can be harmfull.