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Grilled lemon sole with tapenade and baby potatoes
Grilled lemon sole with tapenade and baby potatoes

Before you jump to Grilled lemon sole with tapenade and baby potatoes recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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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. You can cook grilled lemon sole with tapenade and baby potatoes using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Grilled lemon sole with tapenade and baby potatoes:
  1. Take Lemon sole
  2. Provide Sea salt
  3. You need Olive oil to brush the fish
  4. You need 150 g baby potatoes
  5. You need Tapenade
  6. Provide 40 g sundried tomatoes
  7. Take 25 g good quality green olives
  8. Provide 25 g good quality black olives
  9. Prepare Handful spinach
  10. Use 1 tbsp lemon juice
  11. Take 1 minced garlic glove
  12. You need Pinch black pepper
  13. You need Pinch sea salt
  14. Provide 1 tsp balsamic vinegar
Instructions to make Grilled lemon sole with tapenade and baby potatoes:
  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

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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