Lemon Sole with Olive Sauce, Courgettes & New Potatoes
A bright and flavorful fish dish with tender sole, sweet courgettes, and creamy new potatoes, all brought together with a tangy olive and mint sauce.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings2
This recipe is a celebration of simple, fresh ingredients. The lemon sole is delicate and cooks in minutes, while the courgettes and potatoes provide a hearty base. The olive sauce, with its briny olives, fresh mint, and a hint of chilli, adds a burst of flavor that ties everything together.
It's a healthy, gluten-free and dairy-free meal that's perfect for a quick weeknight dinner or a special weekend lunch. The combination of textures and tastes is sure to impress.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 400°F/400°F/gas 6.
- Wash the courgettes and cut them into 2cm chunks. Place them in a large roasting tray. Add the garlic cloves (skin on), drizzle with olive oil, season with salt and pepper, and toss well. Roast for 20 minutes.
- Meanwhile, scrub the potatoes and boil them in salted water for 15 minutes, or until tender. Drain and set aside.
- While the potatoes cook, prepare the olive sauce. Pit and finely chop the olives. Trim and finely slice the spring onion. Deseed and finely chop the chilli. Pick the mint leaves and finely chop them. Grate the zest of 1 lemon and squeeze the juice of both lemons.
- In a small bowl, combine the olives, spring onion, chilli, mint, lemon zest, and half the lemon juice. Add a good glug of olive oil, season with black pepper, and mix well. Set aside.
- After the courgettes have roasted for 20 minutes, remove the tray from the oven. Add the baby spinach and the boiled potatoes to the tray. Gently toss everything together. Place the lemon sole fillets on top, skin-side down. Drizzle with a little olive oil and the remaining lemon juice. Season with salt and pepper.
- Return the tray to the oven and roast for 8-10 minutes, or until the fish is cooked through and flakes easily.
- To serve, divide the courgettes, potatoes, and spinach between two plates. Top each with a lemon sole fillet and spoon the olive sauce over the fish. Serve immediately.
💡 Tips
- If you can't find lemon sole, you can use any other flat fish fillet like plaice or dab.
- For extra flavor, you can add a splash of white wine to the roasting tray along with the spinach and potatoes.
- Leftovers can be stored in the fridge for up to 2 days, but the fish is best eaten fresh.
Inspired by a recipe from Jamie Oliver