Denise says:

This is a very impressive recipe and puts style into a simple dish. It also works well with plaice fillets. Healthy, colourful and quick – the perfect combination for a meal for 2!   If you can’t find or purchase wild garlic, use 20g baby spinach leaves with one clove garlic.

Preparation Time: 20 minutes
Cooking Time: 3 minutes for pure steam or 15 minutes in the oven
Serves: 2 people

Ingredients:

For the pesto
2 tablespoons wild garlic/ baby spinach leaves and 1 garlic clove
2 tablespoons pine nuts
50ml extra virgin olive oil
1 tablespoon Parmesan cheese
Salt and freshly ground black pepper

For the sole
4 lemon sole fillets – skin removed (2 fish weight about 675g/ 1 ½ lb)
Juice and zest of 1 lemon
Salt and freshly ground black pepper

Tomato and black Olive Salsa
100g finely chopped cherry tomatoes
100g finely chopped black olives
2 tablespoons fresh basil finely chopped
2 tablespoons wild garlic leaves
1 tablespoons extra virgin olive oil
Pinch of sugar
Season to taste

Method

1) To make the pesto, combine all the ingredients in the food processor. Whizz until well combined. Remove and set aside.
2) Spread the pesto along the non-skin side of the sole. Roll up and secure using a cocktail stick.
3) Press oven function and click on steam at 85 C for 3 minutes or bake covered on a tray lined with baking parchment paper at a preheated oven 180C for 15 minutes.
4) For the salsa, combine all the ingredients together.

To serve the stylish way
Dust the plate with a sprinkling of black pepper, place the cooked sole in the centre and place the salsa to the side. Garnish with wild garlic leaves or basil leaves.