Grilled Dover Sole

Grilled Dover Sole with Garlic Greens, Chips & Purple Sprouting Broccoli

Serves 2

1 huge potato, chipped (Kent Veg Box)

2 handfuls of purple sprouting broccoli (Kent Veg Box)

2 handfuls of chopped greens (Kent Veg Box)

1/2 onion (Kent Veg Box)

1/2 leek (Kent Veg Box)

3 large garlic cloves (Greensmiths)

1/2 lemon (Supermarket)

2 whole Dover sole (Dungeness Fish)

Gluten free plain flour (Doves Farm)

Salt + Pepper

1. Pre-heat grill, wash the fish and flour and season and lay on a lightly greased grill pan, skin side up.
2. Heat an inch of oil in a large pan on a high heat.
3. Start to steam your purple sprouting broccoli.
4. Place your chips into the oil turning every couple of minutes for an even cook.
5. Place your fish under the grill and leave for 5-6 mins turning over and cooking the other side for a minute or two if necessary.
6. Meanwhile, in a third pan, heat a little oil and add your garlic, onion and leek. Once softened add the greens and heat heat and stir until soft and vibrant in colour. Season.
7. Drain the chips and serve it all simply with a lemon wedge.

This is an extremely quick and simple recipe, but with good quality fish and a lot of flavour to tickle your mouth sensors. It went down well with both myself and Alex (even if I did leave the head on), and the garlic greens were particularly yummy. Nothing but bones and fish heads left to go in the compost collection.

I'm sorry I don't weigh my ingredients, but a bit of common sense should suffice. For portion sizing, this is a rather well-balanced plate with the largest part of the meal being made up by vegetables, so a pretty nutritious dish as well as being scrumptious!

I also need to invest in a decent camera and learn some photography skills, as it definitely looked much prettier in person and less like lackluster, homemade, pornographic mobile phone shots.