sole fillets with salsa verde

Simon Rimmer’s sole fillets with salsa verde

  • 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.



  • 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


  • 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