by Seafish from www.fishisthedish.co.uk
Prep time: 20 minutes + cooling
Cooking time: 15 minutes
Serves: 4
Skill level: Easy Peasy
Ingredients
4 lemon sole fillets, trimmed & pin-boned
Sea salt
2 tbsp olive oil
Toasted pine nuts or flaked almonds, to garnish
For the gazpacho:
4 green peppers, left whole
1 cucumber, peeled
1 shallot
2 garlic cloves
1 Granny Smith apple, peeled & cored
2 celery sticks
2 avocado, peeled & de-stoned
100g kale
100g spinach
25g parsley
25g coriander
2 tbsp sherry vinegar
1 tbsp sugar
50ml extra virgin olive oil
300ml cold vegetable stock
Sea salt & black pepper
Method
1. Preheat the grill to high. Place the whole peppers on a tray. Place under the grill until the skin is blistered and blackened, turning every few minutes so that all sides are charred. Transfer the peppers to a bowl, cover and leave to cool. When the peppers are cool enough to handle, remove the skins, core and seeds.
2. Blitz all of the gazpacho ingredients together in a food processor or with a stick blender until smooth. Season with salt and pepper.
3. Preheat the grill to high. Place the lemon sole fillets on an ovenproof tray, rub all over with the olive oil and season with salt. Grill for 2 minutes, skin side up & then flip over for another 2 minutes, until cooked through.
4. Serve the lemon sole with the gazpacho, topped with the pine nuts or flaked almonds.
Nigel says feel free to garnish with lemon, a drizzle of olive oil, watercress, mangetout or sugarsnaps, & thinly sliced radish.
