Parmesan GLazed Sole Fillet With Grilled Tomatoes
|1kg Plum Vine Mini Tomatoes(s)||
|1 Round Shallots 250g Bag(s)||
|1 Flat Leaf Parsley (Bunch)(s)||
|1 Lemons (s)||
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.
- 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.
- 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.
- 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.
- 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.