4 whole sole (300-400g) gutted, scaled, fins trimmed
flour for dusting
juice of 1 lemon
olive oil and butter for frying
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.


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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