Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, grilled lemon sole with tapenade and baby potatoes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Transfer the sole to warmed dinner plates and spoon over any cooking juices from the grill pan. Add lemon wedges and serve, with the potatoes and spinach. Other, less expensive flat fish such as lemon sole, Torbay sole or small whole plaice are also delicious grilled with lemon butter. Let the potatoes and garlic cool slightly.
Grilled lemon sole with tapenade and baby potatoes is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Grilled lemon sole with tapenade and baby potatoes is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook grilled lemon sole with tapenade and baby potatoes using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Grilled lemon sole with tapenade and baby potatoes:
- Get Lemon sole
- Prepare Sea salt
- Take Olive oil to brush the fish
- Take 150 g baby potatoes
- Take Tapenade
- Prepare 40 g sundried tomatoes
- Prepare 25 g good quality green olives
- Get 25 g good quality black olives
- Take Handful spinach
- Take 1 tbsp lemon juice
- Prepare 1 minced garlic glove
- Take Pinch black pepper
- Take Pinch sea salt
- Make ready 1 tsp balsamic vinegar
Try this recipe paired with a white Burgundy or other Chardonnay. For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. This clever recipe has you add a little water to the roasting pan, and tent it with foil, so the potatoes steam instead of simply roasting.
Steps 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
Add the olive oil, lemon juice and honey and mix until combined. This clever recipe has you add a little water to the roasting pan, and tent it with foil, so the potatoes steam instead of simply roasting. Risotto with Meyer Lemon, Pea Shoots, Green Garlic & Fava Bean-Roasted Pepper Vinaigrette Sautéed Petrale Sole with Garlic Mashed Potatoes & Lemon Caper Sauce. Grilled Hanger Steak with Roasted Fingerling Potatoes & Picholine Olive Tapenade. Painted Hills All Natural Pot Roast with Garlic Mashed Potatoes & Baby Root.
So that is going to wrap it up for this exceptional food grilled lemon sole with tapenade and baby potatoes recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
