Pan-fried sole with mandarin olive oil

This is a super easy recipe you can whip up in 30 minutes, start to finish. The combination of black olive and orange is a classic, and here we’ve used mandarin instead, which, combined with the delicate flavour of the sole, seems to work very well. If you fancy something more delicate, you could use a mild pesto (eg rocket) rather than the tapenade.

This is really just fancy fish and chips – so is ideal if you’re a comfort food junkie but also want to impress somebody.

Ingredients for 4

Lemon sole – 80g fillet per person

Potatoes – 1kg

Garlic – 4 cloves

Rosemary – three sprigs

Extra virgin olive oil – 2 tablespoons

Mandarin olive oil – 2 tablespoons

Olive tapenade – 4 teaspoons

Preheat the oven to 200oC. Wash and slice the potatoes in ¼ inch pieces – use a mandolin if you have one. Crush the garlic and finely chop the rosemary leaves. Put these three ingredients into a bowl with 2 tsp of extra virgin olive oil. Work them together with your hands and then place the potatoes on a grease baking tray. Season and pop in the oven for 20 mins.

Now season your fillets with salt and pepper. Heat the mandarin olive oil in a frying pan until it is sizzly hot and fry each fillet  for 2 minutes skin-side down. Then turn them over for another minute.

Divide your potatoes between four plates, with a fillet on top of each mound. Using a teaspoon, drizzle on a teaspoon of black olive tapenade: be sparing as you don’t want to overpower the fish). Eat immediately.