Lemon Sole Herb-grilled Sole with warm potato salad & pesto

Serves two


  • 400g of skinned Sole fillets
  • 1 large spring onion, finely chopped
  • 2 Tbsp mayonnaise
  • 400g gourmet potatoes 1 tub of pesto
  • 2 Tbsp of chopped fresh mixed herbs (eg basil, thyme, Italian parsley, coriander)
  • 50 g soft butter White pepper

Chefs Tip:

Make sure the butter is really soft to allow for easy mixing. Supermarkets now offer single packets of mixed fresh herbs that are ideal for this dish. Make sure the pesto is at room temperature to allow it to drizzle.


In a small bowl mix the soft butter with the chopped herbs and a squeeze of lemon juice. Season with salt and white pepper. Meanwhile quarter the potatoes and cook in boiling salted water until soft. Leave them in the water until the fish has been cooked.

In a large bowl mix the mayonnaise with the spring onion and set aside. Turn on the grill and allow to heat up.

Prepare the fish by rubbing the soft herb butter generously over the fish fillets. Place the fish under the hot grill and cook for 2 minutes on each side. Remove from the grill and allow to rest whilst finishing off the potato salad. Drain the potatoes well and add to the bowl with the spring onion mayonnaise. Season to taste.

To serve, spoon the warm potato salad into two shallow bowls, place the fish on top and drizzle with the pesto. Garnish with a few whole herb leaves.