Whole Grilled Lemon Sole with Parsley and Caper Dressing, September 8th 2012

Whole Grilled Lemon Sole with Parsley and Caper Dressing


  1. 4×450-500g lemon sole
  2. Olive oil, for brushing

For the dressing

  • 1 garlic clove, finely chopped
  • 15g fresh flatleaf parsley leaves, chopped
  • 10g fresh mint leaves, chopped
  • 3 tbsp capers, drained, rinsed and chopped
  • 15g anchovy fillets (about 4) in olive oil, drained and finely chopped
  • 1 tsp Dijon mustard
  • 1½ tbsp fresh lemon juice
  • 120ml extra-virgin olive oil


  1. 1. Preheat the grill to high. Make the dressing. Mix all the ingredients in a bowl and season to taste with salt. Set aside.
  2. 2. Close-cut the fish and make a series of deep cuts into the flesh on the darker side of the fish. Brush both sides with olive oil, season both sides with sea salt flakes and place dark-side up on the rack of the grill pan. (If your grill pan isn’t large enough, cook 2 at a time and keep warm in a low oven.)
  3. 3. Grill the fish for 8-10 minutes on 1 side only, until cooked through. To check it’s ready, make a small cut in the thickest part of the fillet, just behind the head: it should be firm and opaque close to the bone and show signs of the flesh coming away from the bones quite easily. If it’s still a bit pink, grill for a further 2 minutes.
  4. 4. Lift the cooked fish onto warmed plates, spoon over some dressing and serve with thinly-cut chips.


Source: http://www.deliciousmagazine.co.uk/recipes/whole-grilled-flat-fish-with-a-mint-parsley-and-caper-dressing


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