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

Simon Rimmer’s sole fillets with salsa verde
Write a review
Print
Ingredients
  1. Ingredients
  2. skinless sole fillets 2, cut in half lengthways
  3. carrot 1, finely sliced
  4. fennel bulb 1 small, finely sliced
  5. red pepper 1, finely sliced
  6. lemon ½
  7. salad to serve
  8. salsa verde
  9. flat-leaf parsley a handful of leaves
  10. mint a handful of leaves
  11. tarragon a handful of leaves
  12. capers 1 tbsp, rinsed and drained
  13. anchovy fillets 4, drained
  14. Dijon mustard 1 tbsp
  15. olive oil
Instructions
  1. Method
  2. STEP 1
  3. 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.
  4. STEP 2
  5. 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.
  6. STEP 3
  7. 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.
Adapted from olivemagazine.com
Adapted from olivemagazine.com
Abundant Energy //abundantenergy.ca/