Lemon sole, green sauce butter

Lemon sole, green sauce butter

By
From
Everyday Seafood
Serves
4

I think lemon sole are one of the most underrated fish. When they are at their best, between February and May, they are magnificent grilled whole. A zesty herb butter flavoured with capers and anchovies is the perfect complement. All you need is some minted new potatoes on the side.

Ingredients

Quantity Ingredient
4 lemon sole, 500-700 g each
olive oil, for cooking
sea salt
freshly ground black pepper

For the green sauce butter

Quantity Ingredient
1 shallot, peeled and finely chopped
1 garlic clove, peeled, halved (germ removed) and chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped rocket leaves
1 tablespoon chopped mint
1 tablespoon chopped basil
2 anchovy fillets in oil, drained and chopped
1 teaspoon small capers in brine, drained, rinsed and chopped
1/2 teaspoon english mustard
1/2 lemon, zest finely grated and juiced
300g unsalted butter, softened

For the garnish

Quantity Ingredient
300ml sunflower oil, for deep-frying
2 tablespoons large capers, drained, rinsed and chopped

Method

  1. For the green sauce butter, put all the chopped ingredients into a bowl with the English mustard, lemon zest and juice. Add the softened butter and mix thoroughly until evenly blended. Season with salt and pepper to taste. Spoon the butter onto a sheet of cling film, wrap it in the cling film and shape into a cylinder. Tie the ends to secure and chill until ready to use. (The butter can be prepared ahead and frozen at this stage.)
  2. For the garnish, heat the sunflower oil in a small, deep, heavy pan over a medium heat to 180°C. Add the capers and fry for 1 minute until crispy. Remove with a slotted spoon and drain on kitchen paper; keep warm.
  3. Preheat your grill to high. Oil a grill tray large enough to comfortably hold the fish (or cook them two at a time). Oil the fish, season all over with salt and pepper and place on the grill tray, dark side up. Cut the butter into discs and lay on top of the fish.
  4. Cook the sole under the grill for 10–12 minutes. To check for doneness, insert a small knife into the thickest part of the fish, near the head, and pull at the bone. You should see the fillet coming away from the bone; if not, cook it for another couple of minutes or so until it does.
  5. To serve, carefully lift the fish onto warmed plates and spoon over the butter, along with any cooking juices left on the grill tray. Finish with the deep-fried capers and serve at once.
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