Lemon sole with black olive tapenade and roasted vine tomatoes
PER SERVING 326 kcals, protein 33g, carbs 7.9g, fat 18g, sat fat 2.4g, fibre 6.4g, salt 2g
- 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
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.