Lemon Sole

• 3 tablespoons olive oil
• 25 g/1 oz finely chopped red pepper

To make the sauce vierge, gently heat the olive oil, add the red pepper, 3 of the basil leaves, the garlic and salt. Keep warm.

If necessary, skin the sole. If it has been skinned already, the membrane may still be intact and cause the fish to curl during cooking. If so, cut a few slashes along the membrane, without actually going right through the fish. Cover and refrigerate unt