for 4 person

Herbed potatoes

600 g	baby potatoes
	salted water, boiling
2 tbsp	olive oil
4 sprig	dill, finely chopped
4 sprig	basil, finely chopped
4 sprig	flat-leaf parsley, finely chopped
	salt and pepper to taste

Fish

	olive oil, for frying
6	lemon sole fillets (approx. 400 g
¾ tsp	salt
a little	pepper

Cherry tomato sauce

80 g	silverskin onions, drained
1 tbsp	olive oil
2 cm	ginger, finely chopped
600 g	cherry tomatoes, halved if necessary
½ tsp	salt
2 sprig	basil, roughly torn

How it's done

Herbed potatoes

Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, return to the pan, mix in the oil and herbs, season, keep warm.

Fish

Heat a dash of oil in a non-stick frying pan. Season the fish fillets, fry in batches for approx. 2 mins. on each side, keep warm.

Cherry tomato sauce

Cut the onions in half. Heat the oil in the same pan. Stir fry the onions and ginger for approx. 2 mins. Add the cherry tomatoes, season with salt, cover and cook for approx. 4 mins., add the basil. Drizzle the sauce over the fish, serve with the herbed potatoes.

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