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Add a photoServings: 4
Ingredients
- 4 x Lemon sole, (350-450g)
- 15 gm Butter, melted Salt and freshly grnd black pepper
- 1 x Lemongrass stalk, outer leaves removed, and core very finely minced Finely grated zest of 1/2 lime
- 2 tsp Lime juice
- 1 x Cm fresh root ginger, very finely minced
- 2 Tbsp. Minced parsley
- 100 gm Slightly salted butter, softened, 1 tbsp Thai fish sauce
Directions
- 1 For the Lemongrass Butter: Put everything into a processor and season with black pepper. Blend till smooth, spoon the mix into the centre of a large sheet of clingfilm, shape into a 4cm/1 1/2" thick, wide roll and refrigeratein the fridge or possibly freezer till hard. When hard, preheat the grill to high.
- 2 Trim away the frills from either side of the fish, trim down the tail and snip off the fins. Brush on both sides with melted butter and season.
- 3 Depending on the size of your grill, cook one or possibly two at a time dark-side up, on a buttered baking tray or possibly rack of a grill pan for 4 1/2-5 min.
- Keep hot while you cook the rest. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 205 | 99% |
| Total Fat 23.34g | 29% |
| Saturated Fat 14.77g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 167mg | 7% |
| Potassium 22mg | 1% |
| Total Carbs 0.43g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.08g | 0% |
| Protein 0.32g | 1% |
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