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Grilled Sole with Lemon Caper Sauce

Here’s a classic dish that is both impressive and absolutely delicious. Grilling the fish whole preserves its full natural flavors. The sauce adds a little zesty flavor and the goodness of veggies to create a balanced plate.
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Course Main Course

Ingredients
  

  • 2 whole Dover sole or lemon sole

Sauce

  • 1 egg yolk
  • 1 lemon zest and juice
  • 1 cup olive oil
  • 3 tablespoons double cream
  • 1/3 cup fish stock
  • 4 handfuls baby spinach
  • 1 tablespoon chopped flat-leaf parsley
  • 3 tablespoons capers drained and rinsed

Instructions
 

Sauce

  • Make the sauce first.
  • Start by adding the egg yolk to a small bowl. Whisk as you add the lemon zest and 1 tablespoon of the juice.
  • Pour in the oil in a slow, steady stream as you continue to whisk the mixture. You should end up with a sauce that is thick and somewhat like mayonnaise.
  • Blend in the cream, and then the fish stock. The consistency should be fairly thick, and coat the back of a spoon.
  • Season with salt, pepper, and any remaining lemon juice to taste. Refrigerate until ready to use.
  • You can make this ahead and keep it in the fridge for up to 2 days.

Fish

  • When you’re ready, brush the grill lightly with oil. Heat the barbecue to a medium-high level.
  • Score the skin slightly, and brush the sole with oil. Sprinkle with salt, pepper, and a little of the lemon juice leftover from the sauce.
  • Grill for about 10 to 15 minutes – don’t turn to avoid breaking up the fish.
  • The fish should be cooked thoroughly and come away easily from the bone.
  • As the fish cooks, warm the lemon sauce in a small saucepan over a low setting.
  • Add the spinach and parsley as it warms, until the vegetables wilt.
  • Add the capers last.
  • Remove the fish from the grill, and divide into portions.
  • Serve topped with lemon caper sauce.
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