Grilled Sole with Lemon Caper Sauce
- 2 whole Dover sole or lemon sole
- 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
- 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.
- 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.