5g butter
1 Garlic clove, crushed
400g can chopped tomatoes
Boullion powder broth, made up with 500ml boiling water
Salt and freshly ground black pepper
1tbsp capers
1 tbsp freshly chopped basil leaves
8 fillets of sole, skinned
50g fresh leaf spinach – small leaves if possible
1 tsp orange zest
Juice of 1 small orange

prep 20 mins
cook 8 mins
serves 4

Thin, delicate fillers of sole cooked in minutes under a hot grill, teamed with a Mediterranean-inspired seasoning of orange, basil and capers in a thick tomato sauce.

1. Melt the butter in a pan and cook the garlic just until you start to smell the aroma. If it starts to stick add a little of the Bouillon broth. Add the tomatoes, 300ml of the savoury broth and season well. Bring to the boil and simmer for 15 minutes until thickened. Stir in the capers and basil. Preheat the grill.
2. Lay each fish fillet out flat and season, then place a couple of spinach leaves on top, and carefully roll up the fillet from the thinnest end. You could secure them in place with cocktail sticks, but there should be no need if the dishes are not too big.
3. Divide the sauce between four small ovenproof dishes and place two rolled-up fillets in each. Sprinkle with some orange zest and juice. Season again. Place under the hot grill and cook for 7-8 minutes or until the fish is tender when pierced with a knife, taking care not to let it burn or overcook.

Top Tip...

Bulk it up, steam new potatoes to go with it.