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We hope you got insight from reading it, now let’s go back to grilled lemon sole with tapenade and baby potatoes recipe. To cook grilled lemon sole with tapenade and baby potatoes you need 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Grilled lemon sole with tapenade and baby potatoes:
- Provide of Lemon sole.
- Prepare of Sea salt.
- Take of Olive oil to brush the fish.
- Use 150 g of baby potatoes.
- Get of Tapenade.
- Get 40 g of sundried tomatoes.
- Take 25 g of good quality green olives.
- Prepare 25 g of good quality black olives.
- Prepare Handful of spinach.
- Take 1 tbsp of lemon juice.
- Take 1 of minced garlic glove.
- Take Pinch of black pepper.
- You need Pinch of sea salt.
- Get 1 tsp of balsamic vinegar.
Instructions to make Grilled lemon sole with tapenade and baby potatoes:
- Cook the baby potatoes in a water until tender. Then drain and set aside..
- 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..
- Seperate the fish fillet by going with a sharp filleting knife along the bones..
- Brush the fillets with the olive oil and sprinkle with the sea salt.
- 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.
- Place the lemon sole on the Bbq and cook directly (high heat) for 3- 4 minutes with the lid closed..
- Plate it up.
A brown butter sauce is created by combining butter, lemon and caper berries. Lemon sole is a misnomer since it's neither a real sole, nor does it taste of lemon. It's actually a flounder (the family that includes plaice and turbot). It has delicate, sweet white flesh and is best cooked simply, either grilled or fried, and served with a light sauce. Let the potatoes and garlic cool slightly.
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