Lemon Sole & Olive Sauce with Sweet Courgettes & Jersey Royals

by Charlie McCarthy, Sr.

Ingredients

• 2 large courgettes (zucchini)
• 4 cloves garlic
• oil
• 250 g potatoes
• 6 black olives
• 1 spring onion
• 1 red chilli
• 1/2 bunch mint leaves
• 2 lemon
• 150 g baby spinach
• 240 g lemon sole fillets

Recipe

1. Quarter the large courgettes (zucchini) lengthways, trim away and discard the fluffy core, then slice them at an angle around 2 cm thick. Peel and finely slice the garlic. Put a large casserole pan on a medium heat with 1 tablespoon of oil. Add the garlic, followed a minute later by the courgettes. Stir well, then pop the lid on and cook for 15 minutes, stirring occasionally. Remove the lid, reduce the heat a little and cook for another 5 minutes, or until sweet and delicious.
2. Meanwhile, halve any larger potatoes, cook in a pan of boiling salted water for 15 minutes, or until cooked through, and drain. Squash the black olives and tear out the stones, trim the spring onion, then finely slice both with the red chilli (deseed if you like). Pick and finely chop the mint leaves. Toss it all in a bowl with the juice of 1 lemon and 1 tablespoon of oil to make a sauce.
3. Lightly squash the potatoes, then fold them into the courgettes with the baby spinach and lay the lemon sole fillets on top of the veg. Put the lid back on and leave to steam for 7 minutes, or until the fish is brilliantly white and cooked through – it’s super-quick to cook. Plate up, spoon the olive sauce over the fish, and serve with wedges of lemon.

Enjoy!