- 4 lemon sole, 500g-700g each
- Olive oil for cooking
- Cornish sea salt and freshly ground black pepper
- Green sauce
- 1 shallot, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped (remove the germ first)
- 2tbs flat leaf parsley,chopped
- 2tbs rocket leaves, chopped
- 2tbs mixed green herbs (whatever you fancy, such as mint, basil, parsley, dill, etc) chopped
- 2 anchovy fillets in oil, drained and chopped
- 1tsp capers in brine, drained, rinsed and chopped
- ½tsp English mustard
- Finely grated zest and juice of ½ lemon
- 300g softened unsalted butter
- 300ml sunflower oil
- 2tbs large capers, drained, rinsed and chopped
For the green sauce butter, put all the chopped ingredients into a bowl together with the half teaspoon of English mustard, lemon zest and juice. Add the butter and mix until everything is evenly combined. Season with salt and pepper to taste.
Spoon the butter onto a sheet of baking parchment and mould to a sausage shape. Wrap the parchment securely around the butter, folding in the ends to keep it tight. Chill until ready to use.
For the garnish, heat the sunflower oil gently to 180ºC in a small, deep, heavy pan. Add the capers and fry for one minute until crispy. Remove with a slotted spoon and drain onto kitchen paper. Keep warm.
Pre-heat your grill to its highest setting. Oil a tray large enough to comfortably hold the fish. Oil the fish then season all over and place on the tray dark side up. Unwrap the butter, cut in to discs and place these on the fish.
Grill the lemon sole for 10-12 minutes. To serve, lift the fish carefully onto warmed plates then spoon over the butter and cooking juices left on the tray. Finish with the deep-fried capers and serve at once. I like mine with boiled new potatoes and some lovely fresh veg.
This recipe appears in Nathan Outlaw's Everyday Seafood (Quadrille). Taken from Comfort: Recipes to Calm your Fortress by Gabriella Dyson and Lucy Studley. Available to download at justgiving.com/fundraising/comfort-cookbook
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