Name: Lemon Sole
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 15 g/½ oz unsalted butter; 375 g/12 oz. fresh spinach, washed and dried about 23 leaves of fresh basil; vegetable oil, e.g. sunflower, for deep-frying; 750 g/1½ lb dark green courgettes; 3 tablespoons pesto; 6 fillets of lemon sole, about 125 g/4 oz. each; 1 small garlic clove, finely chopped; 25 g/1 oz finely chopped red pepper; 3 tablespoons olive oil

Preparation info

Serves
6

Difficulty
Complex

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

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

Method

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