Recipe: Grilled Lemon Sole with Super Food Green Gazpacho by Seafish from FishIsTheDish
Last updated 3rd Jul 2020
This recipe was created by Seafish and first published on www.fishisthedish.co.uk__.
Prep time: 20 minutes + cooling
Cooking time: 15 minutes
Serves: 4
Skill level: Easy Peasy
Ingredients
4 lemon sole fillets, trimmed & pin-boned
Sea salt
2 tbsp olive oil
Toasted pine nuts or flaked almonds, to garnish
For the gazpacho
4 green peppers, left whole
1 cucumber, peeled
1 shallot
2 garlic cloves
1 Granny Smith apple, peeled & cored
2 celery sticks
2 avocado, peeled & de-stoned
100g kale
100g spinach
25g parsley
25g coriander
2 tbsp sherry vinegar
1 tbsp sugar
50ml extra virgin olive oil
300ml cold vegetable stock
Sea salt & black pepper
Method
- Preheat the grill to high. Place the whole peppers on a tray. Place under the grill until the skin is blistered and blackened, turning every few minutes so that all sides are charred. Transfer the peppers to a bowl, cover and leave to cool. When the peppers are cool enough to handle, remove the skins, core and seeds.
- Blitz all of the gazpacho ingredients together in a food processor or with a stick blender until smooth. Season with salt and pepper.
- Preheat the grill to high. Place the lemon sole fillets on an ovenproof tray, rub all over with the olive oil and season with salt. Grill for 2 minutes, skin side up & then flip over for another 2 minutes, until cooked through.
- Serve the lemon sole with the gazpacho, topped with the pine nuts or flaked almonds.
Nigel says feel free to garnish with lemon, a drizzle of olive oil, watercress, mangetout or sugarsnaps, & thinly sliced radish.
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