Pan Fried Lemon sole with Salsa Verde
1 Clove of Garlic, peeled
1 Handful of Capers, drained
1 Handful of Gherkins, drained and finely chopped
6 Good-quality Anchovy fillets in oil, finely chopped
2 Bunches fresh flat-leaf Parsley, finely chopped
1 Bunch fresh Basil, leaves picked and finely chopped
1 Bunch fresh Mint, leaves picked and finely chopped
1 Tablespoon Dijon Mustard
Red Wine Vinegar
300g New Potatoes, scrubbed or peeled
4 Double Sole Fillets
300g Purple Sprouting Brocolli
1 Knob Butter
To make the Salsa Verde, Finely chop the garlic and put in a bowl, add the capers, gherkin, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 table spoons of red wine vinegar, then 3 good lugs of olive oil. Add seasoning to taste and more red wine vinegar if required.
Put your new potatoes in a pan of salted water and cook for 15 minutes with lid on. Season the sole fillets with salt, pepper and flour.
Place the broccoli in a colander and place on top of the potatoe pan they will steam cook in 4 minutes so make sure the potatoes are nearly ready before doing this.
While the broccoli is steaming, pour olive oil into a large non-stick frying pan and then add the fillets. Cook for a couple of minutes and then turn them all over, at this point add the knob of butter and book for two more minutes.
Once the fillets have cooked on both sides then remove the pan from the heat, wait 20 seconds and then squeeze the juice of half a lemon into the pan. It is important that you do not do this straight away or it will burn and ruin the dish.
Place one fillet on each plate, with the new potatoes and spoon the salsa verde over the top of the fish. Serve with a lemon wedge.