Reference to Cooking 5-Star Grilled lemon sole with tapenade and baby potatoes
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To make an unforgettable Grilled lemon sole with tapenade and baby potatoes, here are the materials required:
- Use of Lemon sole.
- Take of Sea salt.
- Use of Olive oil to brush the fish.
- Prepare 150 g of baby potatoes.
- Prepare of Tapenade.
- Prepare 40 g of sundried tomatoes.
- Take 25 g of good quality green olives.
- Use 25 g of good quality black olives.
- Prepare Handful of spinach.
- Prepare 1 tbsp of lemon juice.
- Get 1 of minced garlic glove.
- Use Pinch of black pepper.
- You need Pinch of sea salt.
- Use 1 tsp of balsamic vinegar.
After preparing the materials, now you are ready to cook your 5-star Grilled lemon sole with tapenade and baby potatoes by following the instructions below:
- 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.
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. Push through a ricer, or mash well. Slowly pour in the oil in a thin, steady stream, whisking continuously, until you.
Recipe : Grilled lemon sole with tapenade and baby potatoes
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