The ingredients: 2-3 small onions, 1 tablespoon balsamic vinegar, sea salt, freshly ground black pepper, zest and juice of 1 lemon, extra virgin olive oil, 10 black olives destoned and chopped, fresh parsley chopped, 1 sole (approx. 1Kg), 20 handfuls red cherry tomatoes, 4 cloves garlic peeled and sliced, fresh basil finely sliced.
The Prep: Preheat the oven to 200ºC. Wash your fish and then with a sharp knife score across the fish down to the bone. Use a large bowl and add the finely sliced onions, tomatoes, garlic, basil, balsamic vinegar and a pinch of salt and pepper. Add the zest and the juice of one lemon and some olive oil and let it rest for the flavours to mix together. Spread over the bottom of a baking tray and place your fish on top. Now add the olives, parsley, some lemon zest and juice, together with some olive oil and spread all over your fish. Place the tray in the oven and let it cook for approximately 15-18 minutes. Remove from the oven and let the fish rest for 2 minutes before serving. Make sure the use the juices from the tray to season the fish with all the flavour. Serve with baked potatoes or white rice.
He cooks. She tastes. 