Ingredients
| 4 whole sole (300-400g) gutted, scaled, fins trimmed | |
| flour for dusting | |
| juice of 1 lemon | |
| olive oil and butter for frying | |
| FOR THE COASTAL GREEN SAUCE | |
| 200g New Zealand spinach leaves (picked off the tough stems) | |
| 20g pecorino, finely grated | |
| zest of ½ a large lemon | |
| 1 small clove garlic | |
| 13g white or dark anchovy fillets | |
| 2 tablespoons light olive oil | |
| 50ml water |
New Zealand spinach is readily found on riverbanks and under trees along the coast. It has a slightly salty taste and almost succulent quality. There is more sauce here than needed but it keeps well for up to 3 days in the fridge. The skin of sole is very thin and tears easily, but don’t worry, the sauce will cover that up.
Instructions
| 1. | To make the sauce, bring a medium-sized pot of water to the boil; season well with salt. |
| 2. | Blanch the spinach for 2-3 minutes until just tender then refresh in iced water. |
| 3. | Drain briefly but do not squeeze out excess juice. |
| 4. | Roughly slice the wet spinach then scoop it up with any juices and place in a blender. |
| 5. | Add remaining ingredients plus a pinch or two of salt. |
| 6. | Blend on high for 10-15 seconds. |
| 7. | Season to taste and set aside. |
| 8. | Preheat the oven to 250°C. |
| 9. | Line an oven tray(s) large enough to fit all the fish in a single layer. |
| 10. | Heat a large frying pan to medium, dust one side of the sole in flour, season lightly with salt. |
| 11. | Oil the pan, place one sole at a time dusted side down into the pan, applying a little even pressure to help with pan contact. |
| 12. | Once golden, carefully remove with a fish slice and place onto the lined tray, top side up. |
| 13. | Repeat with the other fish. |
| 14. | Bake for 6-8 minutes or until just cooked. |
| 15. | Serve with a squeeze of lemon juice and a generous amount of sauce. |
Recipes & food styling Teresa Pert / Photography Amber-Jayne Bain
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