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The ingredients needed to cook Grilled lemon sole with tapenade and baby potatoes:
- Provide Lemon sole
- Prepare Sea salt
- Prepare Olive oil to brush the fish
- Use 150 g baby potatoes
- Provide Tapenade
- Get 40 g sundried tomatoes
- Use 25 g good quality green olives
- Get 25 g good quality black olives
- Take Handful spinach
- Use 1 tbsp lemon juice
- Provide 1 minced garlic glove
- Take Pinch black pepper
- You need Pinch sea salt
- You need 1 tsp balsamic vinegar
Steps to make Grilled lemon sole with tapenade and baby potatoes:
- Cook the baby potatoes in a water until tender. Then drain and set aside.
- Chop it up roughly olives and sundried tomatoes and spinach. Add in other ingredients from the tapenade list. Mix it up. Taste and check seasoning.
- Seperate the fish fillet by going with a sharp filleting knife along the bones.
- Brush the fillets with the olive oil and sprinkle with the sea salt
- Preheat the Bbq and put on the grill oiled and seasoned baby potatoes. Cook them on medium to high turning them ocassionaly. It should take up to 10 minutes to crisp them up
- Place the lemon sole on the Bbq and cook directly (high heat) for 3- 4 minutes with the lid closed.
- Plate it up
A brown butter sauce is created by combining butter, lemon and caper berries. Lemon sole is a misnomer since it's neither a real sole, nor does it taste of lemon. It's actually a flounder (the family that includes plaice and turbot). It has delicate, sweet white flesh and is best cooked simply, either grilled or fried, and served with a light sauce. Let the potatoes and garlic cool slightly.
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