Steps to Make Favorite Grilled lemon sole with tapenade and baby potatoes
Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Prepare Quick Grilled lemon sole with tapenade and baby potatoes. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled lemon sole with tapenade and baby potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled lemon sole with tapenade and baby potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled lemon sole with tapenade and baby potatoes is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled lemon sole with tapenade and baby potatoes estimated approx 30/20 mins.
To get started with this recipe, we have to prepare a few components. You can cook Grilled lemon sole with tapenade and baby potatoes using 14 ingredients and 7 steps. Here is how you cook that.
Oh my... Oh my... I believe I could eat this type of food over and over. I love meditarenean flavours.
Tapenade is a paste that is usualy used as a spread for the bread but this one is more chunky. It goes very well with this delicate fish and it is bursting with flavours.
#mycookbook
Ingredients and spices that need to be Get to make Grilled lemon sole with tapenade and baby potatoes:
- Lemon sole
- Sea salt
- Olive oil to brush the fish
- 150 g baby potatoes
- Tapenade
- 40 g sundried tomatoes
- 25 g good quality green olives
- 25 g good quality black olives
- Handful spinach
- 1 tbsp lemon juice
- 1 minced garlic glove
- Pinch black pepper
- Pinch sea salt
- 1 tsp balsamic vinegar
Steps to make Grilled lemon sole with tapenade and baby potatoes
- Cook the baby potatoes in a water until tender. Then drain and set aside.
- Chop it up roughly olives and sundried tomatoes and spinach. Add in other ingredients from the tapenade list. Mix it up. Taste and check seasoning.
- Seperate the fish fillet by going with a sharp filleting knife along the bones.
- Brush the fillets with the olive oil and sprinkle with the sea salt
- Preheat the Bbq and put on the grill oiled and seasoned baby potatoes. Cook them on medium to high turning them ocassionaly. It should take up to 10 minutes to crisp them up
- Place the lemon sole on the Bbq and cook directly (high heat) for 3- 4 minutes with the lid closed.
- Plate it up
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