Sole with Garlic Butter

Good Pair Days (Roos Michels) -
  • 2 x Lemon sole fillets, dark skin removed
  • 1 tbsp olive oil
  • 50g butter
  • 2 cloves of garlic, thinly sliced
  • ½ lemon, juice only
  • Small bunch of parsley, chopped
  • 250g spinach leaves
  • 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