Lemon sole with black olive tapenade and roasted vine tomatoes

A very special fish dish

imagenotavailable1

Lemon sole with black olive tapenade and roasted vine tomatoes

  • 20 minutes
  • Serves 2
  • EASY
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PER SERVING 326 kcals, protein 33g, carbs 7.9g, fat 18g, sat fat 2.4g, fibre 6.4g, salt 2g

Ingredients

Method

  • olive oil
  • lemon sole fillets 2
  • black olives 100g, pitted
  • capers 1 tbsp
  • anchovy fillets 3
  • garlic 2 cloves, crushed
  • flat-leaf parsley a small bunch, roughly chopped
  • cherry vine tomatoes 250g
  • red wine vinegar 1 tbsp
  • rocket leaves to serve
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  • 1.Whisk 1 tbsp olive oil with the vinegar and half the garlic, season. Pour over the tomatoes on a baking tray and grill on a high heat for 10 minutes until the tomatoes start to burst.
  • 2.Put the olives, capers, anchovies, the remaining garlic, half the parsley and a tsp of oil in a small blender and pulse to a paste.
  • 3.Spread over the sole and grill for 3 minutes on an oiled tray until cooked through.
  • 4.Scatter with remaining parsley and serve with the rocket.