Grilled lemon sole with tapenade and baby potatoes

Name: Grilled lemon sole with tapenade and baby potatoes
Total time: 1200 s
Yield: 1 serving
Cuisine: British
Ingredients: Lemon sole; Sea salt; Olive oil to brush the fish; 150 g baby potatoes; 40 g sundried tomatoes; 25 g good quality green olives; 25 g good quality black olives; Handful spinach; 1 tbsp lemon juice; 1 minced garlic glove; Pinch black pepper; Pinch sea salt; 1 tsp balsamic vinegar

Fittest Chef @fittestchef

Belfast

Oh my... Oh my... I believe I could eat this type of food over and over. I love meditarenean flavours.
Tapenade is a paste that is usualy used as a spread for the bread but this one is more chunky. It goes very well with this delicate fish and it is bursting with flavours.
#mycookbook

Fittest Chef @fittestchef

Saved

Ingredients

30/20 mins

1 serving

Lemon sole
Sea salt
Olive oil to brush the fish
150 gbaby potatoes
Tapenade
40 gsundried tomatoes
25 ggood quality green olives
25 ggood quality black olives
Handfulspinach
1 tbsplemon juice
1minced garlic glove
Pinchblack pepper
Pinchsea salt
1 tspbalsamic vinegar

Saved

Steps

30/20 mins

1

Cook the baby potatoes in a water until tender. Then drain and set aside.
2

Chop it up roughly olives and sundried tomatoes and spinach. Add in other ingredients from the tapenade list. Mix it up. Taste and check seasoning.
3

Seperate the fish fillet by going with a sharp filleting knife along the bones.
4

Brush the fillets with the olive oil and sprinkle with the sea salt
5

Preheat the Bbq and put on the grill oiled and seasoned baby potatoes. Cook them on medium to high turning them ocassionaly. It should take up to 10 minutes to crisp them up
6

Place the lemon sole on the Bbq and cook directly (high heat) for 3- 4 minutes with the lid closed.
7

Plate it up