Sole with Garlic Butter

Preheat the grill to high. Cut the frills away from the fillets if necessary, then lay on a baking tray and drizzle with oil and sprinkle with salt. Grill for 5 mins, or until cooked through and flaky. Meanwhile, gently melt the butter in a pan and add the garlic, stirring until it starts to change colour. Remove from the heat, stir in the parsley and lemon juice, and set aside.
Wilt the spinach leaves in a pan with a splash of water and divide between two plates. Top the bed of spinach with the fish fillets and drizzle with butter sauce. Sprinkle over some cracked black pepper, and serve.

15 mins

2 serving

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