Sole tapenade twists
Skill level: Easy peasy
Costs: Cheap as chips
- 8x75g approx fillets of sole, skinned (or use 4x150g approx tail-end fillets of cod or haddock, skinned)
- 4tbsp green olive tapenade
- 1tbsp olive oil
- 250g button chestnut mushrooms, sliced or quartered
- 100ml dry white wine or vermouth
- 1tsp Dijon mustard
- 50g butter
- 1tbsp fresh tarragon, finely chopped
- spring onion mash and wilted spinach, to serve
Prepare these up to a day ahead – just keep chilled in the fridge.
- Cut a square of clingfilm and put flat on a surface. Lay the fish fillets, skinned-side up, in the middle of the square and spread each with ½tbsp tapenade. Roll up the fish from the narrow end to the thick end and roll up the clingfilm to enclose the fish, forming a sausage shape. Keep twisting in the sides tightly to seal.
- Bring a small pan of water to the boil, add the fish and simmer for about 7-8 mins, until cooked through.
- Meanwhile, heat the oil in a large frying pan, add the mushrooms with a generous pinch of salt and fry for 10 mins until deep golden. Set aside. Heat the wine and mustard in a pan, bubble until reduced to about 3tbsp. Whisk in the butter, a knob at a time, until creamy and smooth. Add the cooked mushrooms and tarragon and heat through, stirring.
- Remove the fish from the clingfilm and slice each in half; spoon over the sauce and serve.
Nutritional information per portion
- Calories 283(kcal)
- Fat 17.0g
- Saturates 7.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.