Denise says:
Delicate fish like sole is best served as simply as possible without fussy creamy sauces. This recipe is gently seasoned with lemon and garlic and makes a lavish piece of fish go a long way. The fillets are marinated, rolled up and grilled or BBQed. On today’s prices one fish weighing 1 ½ lb costs approximately £12 so portions work out about £6 per person. The fish can be prepared in advance and cooked just before your guests arrive making it a hostess’s pleasure.
I like to serve this Israeli with cous cous which has provides the perfect texture to accompany the fish.
Preparation Time: 15 minutes plus 30 minutes to marinade
Cooking Time: 25 minutes
Serves: 4 people
Ingredients:
4 sole fillets – cut in half lengthwaysJuice and zest of l lemon
4 cloves garlic – peeled and finely chopped
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 red peppers – halved, deseeded and cut into 2.5 cm pieces
400g button mushrooms – stalks removed
For Cous Cous
500g Israeli Cous Cous – 2 packets
2 large courgettes – coarsely grated
1 litre vegetable stock (mushroom is good!)
Large bunch freshly parsley – roughly chopped
Salt and pepper – to taste
Garnish
1 lemon – cut into wedges
Method
1) Mix together the olive oil, garlic, lemon juice and zest, salt and pepper.2) Pour this marinade over the sole fillets and leave for 30 minutes, covered in a refrigerator.
3) Roll up each sole fillet like a Swiss roll and carefully thread onto the kebab skewers alternatively with the pepper pieces and mushrooms.
4) Brush each threaded kebab with a little of the lemon and oil marinade.
5) Arrange the kebab skewers on a grill tray and cook under a moderately hot grill for about 8 minutes, carefully turning the kebabs once or twice during cooking and brushing them with the remaining marinade if required.
6) While the kebabs are cooking, cook the Israeli cous cous. Pour hot stock over and bring to the boil.
7) Cook for 10 minutes or until soft. Stir in the grated courgettes and cook for a further 3 minutes. Taste and adjust seasoning accordingly. Add the parsley.
To serve the Stylish way: Spoon a generous helping of cous cous onto a hot plate. Top with the kebabs. Garnish with lemon wedges and a drizzle of extra virgin olive oil.