Are there many things simpler than a simple one dish dinner? This lemon sole is baked with fennel, butter beans & roasted lemon for maximum flavour and minimal effort.
Preheat your oven to 210ºC.
Cut the fennel into 8 wedges, the lemon in 4, toss with a teaspoon of avocado oil, salt & pepper. Roast for 15 minutes.
Meanwhile grate the garlic & shallot, slice the courgette & halve the tomatoes.
Add the shallot & garlic to a pan on a low heat, cook for 3 minutes. Add the beans, tomato & courgette & cook for another ~7 minutes.
Take the fennel & lemon out of the oven, add your vegetables to this, then season the fish, curl the fillets in 1/2 lengthways & nestle amongst the vegetables. Mix the miso with 200ml boiling water & then pour into the tray. Bake for 10 minutes.
Finely chop the chives & when everything is ready serve & sprinkle these over. You can squish the cooked lemon into the sauce & then remove the wedges or let everyone do this themselves at the table.