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: skinless sole fillets 2, cut in half lengthways; carrot 1, finely sliced; fennel bulb 1 small, finely sliced; red pepper 1, finely sliced; lemon ½; salad to serve; a handful of leaves; mint a handful of leaves; tarragon a handful of leaves; capers 1 tbsp, rinsed and drained; anchovy fillets 4, drained; Dijon mustard 1 tbsp; olive oil

30 minutes
serves 2
A little effort

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.

December 19, 2014 at 2:28 pm

Ingredients

skinless sole fillets 2, cut in half lengthways
carrot 1, finely sliced
fennel bulb 1 small, finely sliced
red pepper 1, finely sliced
lemon ½
salad to serve

salsa verde

flat-leaf parsley a handful of leaves
mint a handful of leaves
tarragon a handful of leaves
capers 1 tbsp, rinsed and drained
anchovy fillets 4, drained
Dijon mustard 1 tbsp
olive oil

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.