Sole Fillet Parcels with Salsa Verde

Looking for a light and healthy dinner tonight? This one hits the spot and is relatively easy to make. Salsa verde, an Italian name, is a cold rustic sauce which was traditionally chopped by hand but today most people use a food processor to make the sauce. For other sole recipes, click here.

Serves 2
recipe by Simon Rimmer

2 sole fillets
1 carrot, thinly sliced
1 small fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1/2 lemon

Salsa Verde
handful of flat leaf parsley leaves
handful of mint leaves
handful of tarragon leaves
1 tablespoon capers, rinsed and drained
4 anchovy fillets, drained
1 tablespoon Dijon mustard
olive oil

To make salsa verde combine all ingredients in a food processor then gradually add enough olive oil to give it a spoonable consistency. Season with salt and pepper.

Place sole fillets on a board and season with salt and pepper. Blanch the carrot, pepper and fennel for a minute then drain well. Put a pile of the vegetables on one end of each fillet and roll up. Squeeze lemon juice over each fillet. Put on a plate, cover with saran wrap and place in a covered steamer and steam 4-6 minutes or until the fish is cooked and opaque. Serve with salsa verde.

The Culinary Chase’s Note: After a week of heavy eating, this was a welcomed change in our diet. To add more flavor when steaming, add a tablespoon of fish sauce, chopped garlic and one smashed lemon grass stalk to the plate. Place the fish on top. The steaming will help combine these flavors and will permeate into the fish. You can also add a splash of red wine vinegar to the salsa verde.