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Simon Rimmer’s sole fillets with salsa verde

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

Ingredients
  

  • Ingredients
  • 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

Instructions
 

  • Method
  • 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.

Notes

Adapted from olivemagazine.com