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Annabel Karmel
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Grilled Lemon Sole with Herb Butter

Melted herb butter soaks well into this soft and tender fish. You can always make a batch of butter and freeze it for next time.

Gluten-free
Nut-free
Prep Time: 10 minutes (plus chill time)
Cook Time: 10 minutes
Makes: 2 portions
Great for:  Grown Up Entertaining
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Ingredients
75g butter, softened
1 tbsp dill, finely chopped
1 tbsp chives, finely chopped
1 tsp fresh thyme, finely chopped
2 lemon sole, head removed and skinned both sides
A little olive oil
Method
  1. 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.
  2. Preheat the grill to high. Line a baking tray with foil.
  3. Brush both sides of the fish with olive oil and season.
  4. Grill on one side for 5 minutes until lightly golden. Carefully turn over and grill on the other side for another 5 minutes.
  5. Just before the end, cut 3 slices of butter and place on top of the fish. Grill for a few seconds to melt.
  6. This will make enough herb butter for 2 to 3 fish.

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