Sole with Herbs

What Goes With It

• Steamed white rice
• Steamed green beans
• A cucumber and lemon salad

How to Make Sole with Herbs

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1. Pat the sole dry and season with the pepper.

   Mark done

2. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook two fillets for 2 minutes a side, until opaque. Lift them onto a warm plate and repeat with the remaining oil and fillets.

   Mark done Start 2 min timer

3. Take the pan off the heat. Add the lemon juice, parsley, chives and tarragon to the pan and swirl for 15 seconds.

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4. Spoon the herb juices over the fish and serve at once.

   Mark done

Notes From the Method

Do not crowd the pan; thin fillets steam if they overlap.

Chop the herbs just before they go in so that they keep their colour.

Use a wide spatula to turn each fillet in one go.

Storing and Reheating

Best eaten at once. Keeps in the fridge for up to 1 day; reheat gently, covered.

Common Questions

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.