Baked Sole Cornwall

• 4 small sole, filets about 1 pound total weight,cleaned and scaled
• salt
• fresh ground pepper
• 1 tablespoon sunflower oil
• 4 onions
• 4 tomatoes
• 3 sprigs fresh parsley
• 1 tablespoon water
• 1 dash lemon juice

1. Season the fish both inside and out with salt and pepper.
2. Heat the oil in a frying pan; slice the onions coarsely in rings and soften them in the oil for about 10-15 minutes, without allowing them to brown.
3. Put half the onions over the bottom of an ovenproof dish and lay the fish on top.
4. Slice the tomatoes and lay them over the fish.
5. Now spread the onions on top and sprinkle the oil (in which they were softened) over everything.
6. Add the parsley and lemon juice.
7. Season again lightly and cover the fish with kitchen foil.
8. Bake at 180C/ 350F/ Gas Mark 4 for 30 minutes for small filets, 35-40 minutes for larger filets.
9. Serve as it is, in the dish.

weight, salt, fresh ground pepper, sunflower oil, onions, tomatoes, parsley, water, lemon juice

Taken from www.food.com/recipe/baked-sole-cornwall-24257 (may not work)