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Fillet of sole with capers, chillies, herbs and roasted tomatoes

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. Add the chilli, capers and herbs to the pan and warm through.

  5. To serve, place the fish onto a serving plate and drizzle the herbs over the fish and serve with the roasted tomatoes.

Ingredients

For the roasted tomatoes

  • 1 small bunch tomatoes on the vine
  • icing sugar, to dust

For the sole

  • 30g/1oz butter
  • 1 fillet sole
  • ½ chilli, seeds removed and chopped
  • 1 tsp capers
  • 1 tbsp chopped parsley, mint and dill

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Fillet of sole with capers, chillies, herbs and roasted tomatoes

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