Recipe #6: Pan-Fried Sole Fillets with Salsa Verde

By Jamie Oliver:

for your salsa verde
• 1 clove of garlic, peeled
• a handful of capers, drained
• a handful of gherkins, drained and finely chopped
• 6 good-quality anchovy fillets in oil, finely chopped
• 2 bunches of fresh flat-leaf parsley, finely chopped
• a bunch of fresh basil, leaves picked and finely chopped

• a bunch of fresh mint, leaves picked and finely chopped
• 1 tablespoon Dijon mustard
• red wine vinegar
• good-quality extra virgin olive oil
• sea salt and freshly ground black pepper

• 300g new potatoes, scrubbed or peeled
• 4 double sole fillets, pinboned
• sea salt and freshly ground black pepper
• flour
• 300g purple sprouting broccoli
• olive oil
• a knob of butter
• 1 lemon

By Andrew Fernandez:

My very first Fish Dish. Amazing! Again never try something absolutely new with about 10 guests waiting on you! Out of the 12 sole fish fillets cooked, only one turn out in one piece. The rest didn't even make it to the quality of Fillet-O-Fish. Special thanks to Jason Spangler for helping out with this dish. Clearly, this is the only fillet that didn't crumble to pieces. I need Jamie to show me how this fish is really cooked, because I had 11 others that crumbled and didn't quite look anything like his!

Nothing too special about the sole fish, however the salsa verde was awesome. Yes there is anchovies in the salsa, sounds weird, but it really added to the flavor.

Frankly, I would ever cook this again. However the Salsa Verde - Definitely.