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Grilled Lemon Sole With Superfood Green Gazpacho

We're big soup fans here at SL, but in hot weather, it has to be gazpacho. Served here with lightly grilled lemon sole, it's the perfect summer supper.
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Serves
Serves 4
Total Time
35 Minutes
Ingredients
4 lemon sole fillets, trimmed and pin-boned
Sea salt
2 tbsp of olive oil
Toasted pinenuts or flaked almonds, to garnish
For the gazpacho
4 green peppers, left whole
1 cucumber, peeled
1 shallot
2 garlic cloves
1 Granny Smith apple, peeled and cored
2 celery sticks
2 avocados, peeled and de-stoned
100g of kale
25g of parsley
25g of coriander
2 tbsp of sherry vinegar
1 tbsp of sugar
50ml of extra virgin olive oil
300ml of cold vegetable stock
Sea salt
Method
Step 1

Preheat the grill to high. Place the whole peppers on a tray. Place under the grill until the skin is blistered and blackened, turning every few minutes so that all sides are charred. Transfer the peppers to a bowl, cover and leave to cool. When the peppers are cool enough to handle, remove the skins, core and seeds.

Step 2

Blitz all of the gazpacho ingredients together in a food processor or with a stick blender until smooth. Season with salt and pepper.

Step 3

Preheat the grill to high. Place the lemon sole fillets on an ovenproof tray, rub with the olive oil and season with salt. Grill for 3–4 minutes, until cooked through.

Step 4

Serve the lemon sole with the gazpacho, topped with the pine nuts or flaked almonds.

Recipe coutesy of Seafish, as part of the Sea for Yourself campaign

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