Just the usual day. Crossed Essex Road with Pauline, immediately crossed back again ‘cos her bus had finally arrived, witnessed a car shunt another car, bit of shouting, crossed back over the street again and popped in to Steve Hatt the fishmonger. Much banter, including terrible puns about Baghdad which I won’t repeat. When I finally stopped giggling like a child and got round to asking Marsey what was good, he recommended sand sole, “like Dover sole but cheaper”.
Never heard of it.
So I bought 2, had them skinned and cleaned and brought them home. When I looked them up I discovered that they are also known as witch sole or witch flounder. Made for me, really.
On Monday I had stolen some very fresh herbs, thyme and rosemary, from Aisling’s kitchen (thanks, Aisling!) and there were tiny tomatoes from the plants on the balcony.
2 Sand sole, skinned and cleaned
4 sprigs of rosemary and 4 of thyme
8 small tomatoes, lightly roasted in the oven
2 crushed cloves of garlic
1/2 teaspoon seasalt
Preheat oven to 220ºC/425ºF/gas mark 7
Place the whole tomatoes on a flat tray or sheet of foil in the oven while it’s warming up.
Simply place the sole on some foil in an ovenproof dish, place the herbs, slightly pre-roasted tomatoes, garlic and salt on top. Pop in the pre-heated oven for 20 -25 minutes.
It’s that simple. SO delicious!
I served them with sauteed mixed veg; carrots, red peppers, mushrooms, broccoli.