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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 whole sole
  • 2 tbsps softened butter
  • 2 cloves of garlic, finely chopped
  • 2 tbsps parsley, finely chopped
  • 8 large green olives, roughly chopped
  • 2 tsps small capers
  • the rind from one lemon, grated
  • 1 tsp cider vinegar
Grilled Sand Sole with a Green Olive Salsa
Fresh Brixham sole grilled and served with plump Andalusian Gordal olives!
Grilled Sand Sole with a Green Olive Salsa Grilled Sand Sole with a Green Olive Salsa

A fabulous whole sand sole caught off the coast of Devon and delivered to my door the next day! Similar to Dover sole, it's lovely and meaty (plenty for two) and great value for money. This is plain grilled with garlic and parsley butter and served with a really simple green olive salsa! Beautiful...

  1. Start with the butter, garlic and a tbs of parsley in a bowl, along with a pinch of sea salt. Mix well and then pop in the fridge to firm up a little
  2. Then lay the fish on a well greased piece of foil and lightly brush with olive oil. When the butter is ready, divide into about eight small pats (a tsp size) and dot along the length of the spine. Then pop under a hot grill for about ten minutes (no need to turn over), occasionally basting with the butter, as it runs off
  3. Whilst the fish is cooking, make the salsa with the olives, capers, lemon rind, cider vinger, two tbs of extra virgin olive oil and the rest of the parsley.. all in a bowl togther and mix well. Drizzle a little over the fish and serve the rest on the side
Grilled Sand Sole with a Green Olive Salsa
Fresh Brixham sole grilled and served with plump Andalusian Gordal olives!
Grilled Sand Sole with a Green Olive Salsa Grilled Sand Sole with a Green Olive Salsa

A fabulous whole sand sole caught off the coast of Devon and delivered to my door the next day! Similar to Dover sole, it's lovely and meaty (plenty for two) and great value for money. This is plain grilled with garlic and parsley butter and served with a really simple green olive salsa! Beautiful...

Prep 30 minutes
Total 30 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 whole sole
  • 2 tbsps softened butter
  • 2 cloves of garlic, finely chopped
  • 2 tbsps parsley, finely chopped
  • 8 large green olives, roughly chopped
  • 2 tsps small capers
  • the rind from one lemon, grated
  • 1 tsp cider vinegar
  1. Start with the butter, garlic and a tbs of parsley in a bowl, along with a pinch of sea salt. Mix well and then pop in the fridge to firm up a little
  2. Then lay the fish on a well greased piece of foil and lightly brush with olive oil. When the butter is ready, divide into about eight small pats (a tsp size) and dot along the length of the spine. Then pop under a hot grill for about ten minutes (no need to turn over), occasionally basting with the butter, as it runs off
  3. Whilst the fish is cooking, make the salsa with the olives, capers, lemon rind, cider vinger, two tbs of extra virgin olive oil and the rest of the parsley.. all in a bowl togther and mix well. Drizzle a little over the fish and serve the rest on the side