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Serves: 4

Serve with plenty of green vegetables, such as tenderstem broccoli, green beans and peas.

Ingredients

  • 10 pitted Kalamata olives, finely chopped
  • 1/2 x 28g pack flat-leaf parsley, chopped
  • 8 lemon sole or plaice fillets, skinned
  • 1 tbsp olive oil
  • 15g flaked almonds, toasted
  • 3 anchovy fillets, drained and chopped
  • zest and juice of 1 small orange
  • 1 large vine tomato, chopped
  • 1 tbsp raisins

Method

  1. Preheat the oven to 190°C, fan 170°C, gas 5. In a small bowl mix together the olives and parsley. Lay the fish fillets, skinned-side up, on a board and divide the olive mixture among the fillets.
  2. Roll up each fillet like a pin wheel and place seam-side down in a nonstick roasting tin or baking dish. Season with a little salt and freshly ground black pepper and drizzle with olive oil. Bake for 8-10 minutes.
  3. Make the sauce by blitzing the almonds, anchovies, orange zest and juice, tomato and raisins in a mini food processor until almost smooth. Serve each sole pin wheel with a spoonful of sauce.

Tip

Don't have time to make the sauce? Serve with a readymade fresh tomato salsa

 

About the author

Sarah Alcock