75 g butter, softened<br />
1 tbsp dill, chopped finely<br />
1 tbsp chives, chopped finely<br />
1 tsp fresh thyme, chopped finely<br />
2 lemon sole, head removed & skinned both sides<br />
a little olive oil<ol>
<li>To make the herb butter. Mix the butter , herbs and salt and pepper together in a small bowl. Put onto a piece of clingfilm . Shape into a sausage shape and roll up in the clingfilm. Chill in the fridge until firm.</li>
<li>Pre-heat the grill to high. Line a baking tray with foil.</li>
<li>Brush both sides of the fish with olive oil and season.</li>
<li>Grill on one side for 5 minutes until lightly golden. Carefully turn over and grill on the other side for another 5 minutes.</li>
<li>Just before the end, cut 3 slices of butter and place on top of the fish. Grill for a few seconds to melt.</li>
<li>This will make enough herb butter for 2 to 3 fish.</li>
</ol>
Grilled Lemon Sole with Herb Butter
Melted herb butter soaks well into this soft & tender fish. You can always make a batch of butter & freeze it for next time.
