Alaska Seafood
Oven-baked Fillet of Alaska Lemon Sole with Capers, Herby Cous Cous and Pan Fried Vine Cherry Tomatoes
by Derek James – Head Chef at Yeovil Hospital
Ingredients
Serves 5
- 5 Alaska lemon sole fillets
- 125g unsalted butter-melted
- 1 bunch chopped dill
- 3 lemons (juice and zest)
- 8 bunches spring onions
- 4 cloves chopped garlic
- 200g capers
- Salt
- Pepper
- Vegetable oil
- 150ml olive oil (extra virgin)
- Around 30 vine tomatoes (6 per dish, left on the vine)
- 400g cous cous
- 1 bunch chopped coriander
- 1 bunch chopped basil
Method
- Melt the butter and stir in the juice and zest of one lemon, 6 of the bunches of spring onions and 2 cloves of chopped garlic.
- Season with salt and pepper.
- Place the fillets on a baking tray and drizzle a little oil over the fish.
- Spoon the caper mix equally over the fillets. Bake in the oven at 180°C for approximately 10 minutes until cooked. Remove from oven and sprinkle with the chopped dill.
- Season the vine tomatoes with salt and pepper, drizzle with a little oil and gently pan fry until they are just starting to soften.
- Place cous cous in a bowl and cover with boiling water. Cover with cling film and leave to stand for approximately 5 minutes.
- Fluff the cous cous with a fork and add remaining ingredients and mix. Season with salt and pepper.
- Spoon the cous cous on to a plate, carefully place a fillet of sole on top. Serve with the vine tomatoes.
