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Lemon sole with speedy salsa verde
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Quick dinner party main course, 1 of your 2-a-week portions of fish, £1.60 per serving
Cooking with the fish skin on improves its flavour and holds the fish together when you turn it on the grill. You can choose to eat it or leave it as you prefer.
This fresh and simple fish dish would be perfect with Sant’Elisa Tocai Friulano 2008 Friuli Grave DOC, Italy. This delicate dry white exudes alluring aromas of white flowers before gliding across the palate to leavea a delectablenutty note in the finsh that will pick out the walnuts in the salsa.
All Waitrose fish is sourced from sustainable and well-managed fisheries. Find out more about our policy and use our interactive fish counter at waitrose.com/fish
Typical values per serving:
This recipe was first published in August 2009.