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Crispy skin lemon sole
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Total Time:
20 minutes
Ingredients:
  • ½ x 280 g jar of artichoke hearts in oil
  • 2 mixed-colour courgettes
  • 1 bunch of fresh mint (30g)
  • 2 x 200 g sides of flat white fish such as lemon sole, skin on, scaled, from sustainable sources
  • 1-2 fresh mixed-colour chillies
Instructions:
  • 1. Preheat the grill to high. Scoop out the artichokes and halve lengthways. Heat 1 tablespoon of oil from their jar in a large non-stick ovenproof frying pan over medium heat. 2. Quarter the courgettes lengthways, remove the core, and slice at an angle to match the artichokes. Add to the pan and cook for 10 minutes, stirring regularly. 3. Thinly slice the top leafy half of the mint, adding half to the pan with a splash of water. 4. Rub the sole with a little olive oil, sea salt, and black pepper, then place skin side up on the veggies in the pan. 5. Grill for 7 to 10 minutes until the skin is crisp - keep an eye on it! 6. Meanwhile, finely slice the chillies and mix with the remaining mint, red wine vinegar, and extra virgin olive oil to taste. Adjust seasoning. 7. Serve the veg and sole on plates. Pull back half the crispy skin to expose the fish, then drizzle with the chilli mint dressing.

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