The dish is quick and easy to make, and is bound to be a hit. What’s more, it’s absolutely packed with goodness.
It tastes great served with new potatoes and steamed veg, but for the extra health-conscious among you, it also goes well with wholegrain rice or puy lentils, with salad on the side.
2 Prime lemon sole fillets
1 clove garlic
2 heaped tbsp capers
2 large handfuls fresh coriander
1 handful of fresh basil leaves
1 heaped tsp Dijon mustard
1 tbsp white wine vinegar
To make your salsa verde, add the garlic, capers, coriander and basil to a blender and mix with the mustard and a tablespoon of white wine vinegar, 2 tablespoons of olive oil, adding more if needed to make a loose mixture. Season to taste, and add lemon juice if you’d like a sharper flavour.
Next, spread a handful of flour salt and pepper over a plate and dip the lemon sole fillets in the mixture to coat evenly.
Heat some olive oil in a non-stick frying pan and cook both fillets for a couple of minutes until golden before turning. Fry on the other side until golden, then remove the pan from the heat.
Place the fillets onto your plate alongside the potatoes and veg, and add a lemon wedge on each. Now, spoon the salsa verde over the fish and you’re ready to serve!