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Parmesan GLazed Sole Fillet With Grilled Tomatoes

Ingredients Required:

1kg Plum Vine Mini Tomatoes(s)



1 Round Shallots 250g Bag(s)



1 Flat Leaf Parsley (Bunch)(s)



1 Lemons (s)



Olive Oil
Parmesan Cheese
Caster Sugar


4 large tomatoes. 
1 portion shallots. 
3 teasp olive oil. 
Half teasp caster sugar. 
2 fillets lemon sole. 
1 tablesp lemon juice. 
1 tesp parsley. 
Grated parmesan cheese. 



  1. Preheat the grill to medium. Arrange the tomatoes in the centre of the grill pan, cut-side up, and sprinkle each with some shallots, ¼ teaspoon of olive oil and a pinch of sugar. Season well with salt and pepper. Grill for 3 minutes.
  2. Lay the sole fillets on either side of the tomatoes. Season well with salt and pepper. In a basin, mix together the lemon juice, 1 teaspoon of olive oil and the parsley. Brush on the fillets.
  3. Grill the sole and tomatoes for 5 minutes. Baste the fish with the remaining lemon mixture. Sprinkle over the grated parmesan cheese. Turn the grill up high.
  4. Top the tomatoes with the oregano or marjoram and basil.
    Pop the grill pan back under the grill for 1 - 2 minutes, just to melt the parmesan and wilt the herbs. Serve at once.