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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.
Nutritional Information
- Kcals 398
- Fat 26.3g
- Saturates 4g
- Carbs 10.5g
- Fibre 3.3g
- Protein 30.5g
- Salt 2.22g
