Pan-poached fillets of lemon sole with black olive tapenade paste and provencal sauce

James Tanner evokes the flavours of Provence with his elegant recipe for poached lemon sole, flavoured with black olive tapenade
By James Tanner
Pan-poached fillets of lemon sole with black olive tapenade paste and provencal sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

Main

  • 4 lemon sole fillets, skinned
  • 50 g black olive tapenade
  • 2 tbsp basil
  • 300 ml fish stock
  • 300 ml passata
  • 1 pinches black pepper
  • 6 cloves garlic, roasted
  • 40 g French beans, blanched, cut into halves and sliced on the diagonal
  • 4 tsp chopped parsley
  • 0.5 lemons, juice

Method

1. Lay the fillets of sole out flat and spread each fillet with tapenade paste. Lay the basil leaves over the tapenade-coated fish and roll each fillet up. Secure the fillets together with cocktail sticks. 2. Heat the fish stock and passata together in a large saucepan and season with salt and freshly ground pepper. Put the fish into the liquid, cover with greaseproof paper and poach gently for two minutes. Then turn the fish and poach for a further two minutes. 3. Carefully remove the fish and set aside, keeping warm. Add the roast garlic, green beans, parsley and lemon juice to the stock mixture. Bring to the boil and cook briskly for two minutes, reducing slightly, then check the seasoning. Pour over the fish and serve with tagliatelle pasta.

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