Directions

Ben's roasted lemon sole

Ben’s roasted lemon sole

“Beautifully light and tasty, this simple lemon sole recipe is a winner for dining al fresco on warm summer evenings with a glass of crisp white wine.” – Ben Johnson, Exec Head Chef.

FOR THE FISH

  • 1 lemon sole per person
  • Splash of olive oil
  • A generous pinch of salt and pepper

 

FOR THE SALSA VERDE (serves 4)

  • 1 cup chopped parsley
  • 1/2 cup chopped basil
  • 1/4 cup chopped mint
  • 1 lemon juiced
  • 3/4 tbsp Dijon mustard
  • 2 large gherkins diced finely
  • 1 handful chopped anchovy fillet
  • 1/2 chopped capers
  • Olive oil

 

FOR THE SALT PASTRY (serves 4)

  • 400g of plain flour
  • 2 sprigs of rosemary (chopped)
  • 30g salt
  • 4 star anise
  • 400g red and golden beetroot

 

STEP 1

To make the salt pastry, combine flour, salt, ground star anise and chopped rosemary – slowly stirring in water to form a dough. Next, place the washed beets into a tray and cover with the salt pastry before baking until tender.

STEP 2

Mix together the herbs (parsley, basil and mint), capers, gherkins and anchovies with mustard, lemon juice and olive oil. Finally blend in a processor until you have the right consistency.

STEP 3

Trim the sole and score across each fish down to the bone as this allows flavour to penetrate the fish and lets the juices come out. Season with a pinch of salt and pepper, and a drizzle of olive oil. Cook in a preheated oven for 12 – 15 minutes (depending on the size of the fish) and roast until slightly firm to touch (the fish should release from the bone easily). If you’re cooking outdoors, simply grill over medium-hot coals.

TO PLATE

Place a whole sole on each plate, spooning salse verde over the top, adding the beets.