Simon Rimmer’s sole fillets with salsa verde

Name: Simon Rimmer’s sole fillets with salsa verde
Total time: 30 min
Yield: Serves 2
Ingredients: 2 skinless sole fillets cut in half lengthways; 1 carrot finely sliced; 1 small fennel bulb finely sliced; 1 red pepper finely sliced; ½ lemon; to serve salad; a handful of leaves flat-leaf parsley; a handful of leaves mint; a handful of leaves tarragon; 1 tbsp capers rinsed and drained; 4 anchovy fillets drained; 1 tbsp Dijon mustard; olive oil

Published: December 19, 2014 at 2:28 PM

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Serves 2

A little effort

Total time: 30 mins

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Simon Rimmer's delicate steamed sole is given a good bit of flavour with the sharp salsa verde that brings it all together. Plus, it's ready in under 30 minutes.

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Ingredients

Nutrition

2 skinless sole fillets

cut in half lengthways
1 carrot

finely sliced
1 small fennel bulb

finely sliced
1 red pepper

finely sliced
½ lemon
to serve salad

salsa verde

a handful of leaves flat-leaf parsley
a handful of leaves mint
a handful of leaves tarragon
1 tbsp capers

rinsed and drained
4 anchovy fillets

drained
1 tbsp Dijon mustard
olive oil

Nutrition: per serving

kcal398
fat26.3g
saturates4g
carbs10.5g
fibre3.3g
protein30.5g
salt2.22g

Method

step 1

To make the salsa verde, blitz all the ingredients together in a food processor then gradually add enough olive oil to give a spoonable consistency and season.
step 2

Lay the sole fillets on a board and season well. Blanch the carrot, pepper and fennel in boiling water for a minute then drain well.
step 3

Put a pile of the veg on one end of each fillet, roll up and secure with a cocktail stick. Squeeze over the lemon juice. Put on a plate in a covered steamer and steam for 4-6 minutes or until the fish is cooked and opaque. Serve 2 fillets per person with some salad and salsa verde.

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