Pan-Fried Lemon Sole Fillets With Salsa Verde

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Jamie Oliver


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olive oil

300 g purple sprouting broccoli

red wine vinegar

2 bunches of fresh flat leaf parsley finely chopped


good quality extra virgin olive oil

1 tablespoon Dijon mustard

a handful of gherkins drained and finely chopped

4 double sole fillets pinboned

a bunch of fresh basil leaves picked and finely chopped

sea salt and freshly ground black pepper

6 good quality anchovy fillets in oil finely chopped

a bunch of fresh mint leaves picked and finely chopped

a handful of capers drained

300 g new potatoes scrubbed or peeled

a knob of butter

1 lemon

for your salsa verde

1 clove of garlic peeled

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