Gordon Ramsay\'s Great British Pub Food

Grilled lemon sole

with tartare sauce

It is far easier to grill rather than pan-fry a whole fish,

particularly a delicate-fleshed fish like lemon sole. Serve

with oven-baked chips or new potatoes and green beans

or courgettes for a satisfying main dish.

First prepare t he tartare sauce. Put all of the ingredients into a bowl

and stir to combine, then taste and adjust the seasoning. Set aside.

Preheat the grill to high. Rinse the lemon soles and pat thoroughly

dry with kitchen paper. Score the skin in two or three places on each

side with a sha rp knife. Rub both sides with a little olive oil and a few

pinches each of sa lt and pepper.

Lay the fish on o ne large ortwo smaller oiled baking sheets and drizzle

over a little I '1" olive oil. Grill the fish for 4-5 minutes on each side

until just cooked tl,rough.

Carefully transfer the f ish to warm oval plates. Serve with the lemon

wedges and tartare sauce on the side.

SERVES 4

4 small lemon soles,

about 30o-350g each,

gutted and trimmed

olive oil, to rub and

drizzle

sea salt and black pepper

TARTARESAUCE

200ml mayonnaise

(see page 246)

1 large cornichon, finely

diced

1 shallot, peeled and

finely diced

11 /2-2 tsp capers, rinsed

and chopped

1-2 tsp lemon juice,

to taste

small bunch of flat -leaf

parsley, chopped

TO SERVE

lemon wedges

CATCH OF THE DAY 119