- 800 g peeled sole fillets
- 4 green Camoni tomatoes
- 2 spring onions
- 1 lime
- fresh ginger
- extra virgin olive oil
To prepare the sole baked with fennel and ginger, preheat the oven to 230 ° C in ventilated mode.
Rinse tomatoes and lime.
Reduce ginger and lime slices, without removing the skins; cut the tomatoes in half.
Clean spring onions, removing the ends. Cut them into 4 parts lengthwise and then in half. Grease oil a pan, create a bed of fennel and sit on top of the sole fillets, add the vegetables cut into pieces, ginger and lime, salt and bake for 6-7 minutes, placing the pan in the top shelf.
serve with a sprinkling of pepper, decorating with fresh fennel.