Grilled Lemon Sole with Thai Vinaigrette Recipe | Abel & Cole
Grilled Lemon Sole with Thai Vinaigrette
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Prep: 15 mins
Cook: 5 mins
Sweet, sharp and sour - this Thai dressing hits all the flavour buttons. We’ve paired it with our sustainably sourced lemon sole for a light supper.
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271 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A thumb of ginger
  • 1 chilli
  • 1 lime
  • 1 tbsp honey
  • 2 tsp tamari
  • 2 carrots
  • A 200g bag of French beans
  • 2 lemon sole fillets
  • A small handful of lime leaves
  • A handful of coriander, leaves only
From your kitchen
  • Sea salt
  • ½ tbsp olive oil
  • 4 tbsp cold water
You'll need
  • Bowl
  • Food processor (optional)
  • Foil
  • A couple of pans with lids
  • Colander
Step by step this way
  • 1.

    Peel and grate the ginger. Finely slice the chilli. Flick out the seeds to reduce the spice, if you prefer a milder vinaigrette. Finely grate the zest from the lime. Juice it.

  • 2.

    Put the lime juice, zest, chilli and ginger in a bowl. Add the honey and tamari. Stir. Taste and add more tamari or a pinch of salt if you think it needs it.

  • 3.

    Peel and trim the carrots. Blitz them in a food processor to make rice or coarsely grate them. Trim the ends off French beans. Put to one side.

  • 4.

    Heat your grill to high. Line a grill pan with foil. Brush it with ½ tbsp olive oil. Lay your lemon sole on the foil. Fill a pan with boiling water. Cover and keep it boiling.

  • 5.

    Place the fish under the grill. Grill for 3-4 mins till it flakes easily when you press with a fork. While the sole cooks, add the beans to the boiling water. Simmer for 3-4 mins till they’re tender.

  • 6.

    Tip the carrots into a separate pan. Add the lime leaves and 4 tbsp water. Warm over a medium heat, stirring, for 5 mins till the carrot rice is warmed through. Pick out the lime leaves.

  • 7.

    Drain the French beans. Carefully lift the lemon sole off the foil with a spatula or fish slice and put them on warm plates. Divide the beans and carrot rice between the plates.

  • 8.

    Drizzle the lemon sole and French beans with the Thai vinaigrette. Garnish with the coriander leaves to serve.