This treatment suits any grilled white fish and, if money is no object, Dover sole fillets look elegant served this way. The dressing is similar to pesto, but with the addition of stock or wine and lemon juice. The result looks rather like avocado purée but acts as sauce for the fish and a dressing for the leaves.
To make the dressing, process all the ingredients in a blender (a food processor won’t do). It will form a thick purée and will set fairly solid if kept in the refrigerator.
Brush the fish fillets with olive oil, season lightly and grill or broil them. Combine the salad leaves and tomatoes and arrange them round the edges of the serving plates. Sprinkle with a few drops of olive oil and some salt.
Put a spoonful of parsley dressing at the centre of each plate and lay the cooked fish fillets on top. Squeeze a little lemon juice over each fillet before serving.
© 2000 Shaun Hill. All rights reserved.