<http://schema.org/articleBody>
" A foolproof way to cook this widely available flat fish, it will retain all its flavour and moisture wrapped and baked in foil. Serves: 1Prep: 10 minsCook: 30 minsNutrition: Per serving: 265 kcals; 2g sat fat; 0g carbs Ingredients:  1 whole\u00A0lemon sole  \u00A01tbsp olive oil  \u00A0handful of flat-leaf\u00A0parsley, finely chopped  \u00A0lemon\u00A0wedges, to serve (optional)  Method: 1. Preheat oven to gas mark 5/190\u00B0C (170\u00B0C in a fan oven). Wash fish in cold water and pat dry. Lay a large sheet of foil in a roasting tray, so draping over edge. 2. Sit fish on foil, drizzle over olive oil and season with sea salt and freshly ground black pepper. Pull edges of foil loosely together and seal. 3. Put in oven and cook for about 15-20 mins. To test if fish is cooked, poke a knife into thickest part of fish, if cooked, flesh should come away effortlessly from bone. Remove and leave to rest for 5 mins. Then open foil and sprinkle with sea salt and freshly ground black pepper. Sprinkle with parsley, to serve, plus a squeeze of lemon, if you wish. Delicious served with some new potatoes or Jersey Royals. Other whole flat fish that can be cooked like this include Dover sole,\u00A0plaice\u00A0and dab. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.prima.co.uk/all-recipes/healthy-recipes/a21716/baked-lemon-sole/>