Ben's roasted lemon sole
4th Jun 20
4th Jun 20
“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
FOR THE SALSA VERDE (serves 4)
FOR THE SALT PASTRY (serves 4)
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.
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.
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.
Place a whole sole on each plate, spooning salse verde over the top, adding the beets.
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