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    Pan-fried sole with mandarin olive oil

    This is a super easy recipe you can whip up in 30 minutes, start to finish.

    Recipe

    • Serves 4
    • Preparation time: 6 minutes
    • Cooking time: 24 minutes

    Ingredients

    • Lemon sole – 80g/2.8oz fillet per person
    • Potatoes – 1kg/2lb
    • Garlic – 4 cloves
    • Rosemary – three sprigs
    • Extra virgin olive oil – 2 tablespoons
    • Mandarin olive oil – 2 tablespoons
    • Olive tapenade – 4 teaspoons
    Lemon sole – 80g/2.8oz fillet per person Potatoes – 1kg/2lb Garlic – 4 cloves Rosemary – three sprigs Extra virgin olive oil – 2 tablespoons Mandarin olive oil – 2 tablespoons Olive tapenade – 4 teaspoons

    Method

    This is a super easy recipe you can whip up in 30 minutes, start to finish. The combination of black olive and orange is a classic, and here we’ve used mandarin instead, which, combined with the delicate flavour of the sole, seems to work very well. If you fancy something more delicate, you could use a mild pesto (eg rocket) rather than the tapenade.

    This is really just fancy fish and chips – so is ideal if you’re a comfort food junkie but also want to impress somebody.

    1. Preheat the oven to 200oC. Wash and slice the potatoes in ¼ inch pieces – use a mandolin if you have one. Crush the garlic and finely chop the rosemary leaves. Put these three ingredients into a bowl with 2 tsp of extra virgin olive oil. Work them together with your hands and then place the potatoes on a grease baking tray. Season and pop in the oven for 20 mins.
    2. Now season your fillets with salt and pepper. Heat the mandarin olive oil in a frying pan until it is sizzly hot and fry each fillet  for 2 minutes skin-side down. Then turn them over for another minute.
    3. Divide your potatoes between four plates, with a fillet on top of each mound. Using a teaspoon, drizzle on a teaspoon of black olive tapenade: be sparing as you don’t want to overpower the fish). Eat immediately.

     

     

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