Friday June 2, 2017
4 Dover sole
750 g baby new potatoes
1 sprig of fresh mint
1 large lemon zest and juice
Preheat the grill to high. Cut a piece of foil and lay fish on top.
Put the potatoes in a saucepan and boil for 15 mintes with the mint.
Melt the butter in a saucepan and mix in the lemon juice and zest. Season. Brush the lemon butter over the fish and grill for 5 mins. Turn the fish over, brush with butter again and grill for further 5 mins.
Steam the spinach for 3 mins.
Drain the potatoes . Add black pepper and mint. Transfer sole and spoon over juices from grill pan. Serve with potatoes and spinach.