FILLET OF SOLE WITH CAPERS, CHILLIES, HERBS AND ROASTED TOMATOES
Ingredients
- 1 small bunch tomatoes on the vine
- icing sugar
- to dust
- 30g/1oz butter
- 1 fillet sole
- ½ chilli
- seeds removed and chopped
- 1 tsp capers
- 1 tbsp chopped parsley
- mint and dill
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Place the tomatoes onto a baking sheet
- dust with the icing sugar and place into the oven to roast for ten minutes
- until they start to collapse.
- For the sole
- heat the butter in a frying pan over a high heat. When foaming add the fish and fry until cooked through
- about 2-3 minutes on each side. Lift the fish out and keep warm.
- Add the chilli
- capers and herbs to the pan and warm through.
- To serve
- place the fish onto a serving plate and drizzle the herbs over the fish and serve with the roasted tomatoes.
