Pan-poached fillets of lemon sole with black olive tapenade paste and provencal sauce

Method

1. Lay the fillets of sole out flat and spread each fillet with tapenade paste. Lay the basil leaves over the tapenade-coated fish and roll each fillet up. Secure the fillets together with cocktail sticks.

2. Heat the fish stock and passata together in a large saucepan and season with salt and freshly ground pepper. Put the fish into the liquid, cover with greaseproof paper and poach gently for two minutes. Then turn the fish and poach for a further two minutes.

3. Carefully remove the fish and set aside, keeping warm. Add the roast garlic, green beans, parsley and lemon juice to the stock mixture. Bring to the boil and cook briskly for two minutes, reducing slightly, then check the seasoning. Pour over the fish and serve with tagliatelle pasta.

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Ingredients

4 lemon sole fillets, skinned
50g black olive tapenade
2 tbsp basil leaves
300ml fish stock
300ml passata
1 pinch salt and fresh ground black pepper
6 cloves garlic, roasted
40g French beans, blanched, cut into halves and sliced on the diagonal
4 tsp chopped parsley
0.5 lemon, juice

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