Whole grilled sole with olives, anchovy and tomato vinaigrette

Whole grilled sole with olives, anchovy and tomato vinaigrette delivers delicate, flaky sole fillets roasted until just tender, then drizzled with a bright, olive‑rich vinaigrette that sings with tomatoes, garlic, capers and lemon. The salty anchovy fillets and fresh basil cut through the buttery fish, turning this into an elegant, low‑effort seafood centrepiece perfect for a long summer table.

By Matt Tebbutt
From Saturday Kitchen Recipes

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Nutri‑Score B reflects a light, high‑protein fish dish with moderate fat from the oil and butter, balanced by vegetables and fruit‑based acidity from tomato and lemon.

Per serving (approx.): 320 kcal, Fat 20g, Carbs 6g, Sugars 4g, Fibre 2g, Protein 24g.

Equipment

• Chef knife →
• Bowl →
• Non‑stick baking tray
• Measuring jug
• Measuring spoons
• Oven tray serving dish
• Scissors

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Ingredients

Whole grilled sole

• 1 whole megrim sole or 2 medium red mullet, cleaned and trimmed
• 30g unsalted butter
• 100ml dry vermouth
• Salt
• 6 anchovy fillets, halved lengthways, to serve
• 10g basil, thinly sliced, to serve

Vinaigrette

• 4 tbsp olive oil
• 1 echalion shallot, finely chopped
• 3 ripe tomatoes, peeled, deseeded and chopped
• 1 garlic clove, thinly sliced
• 1 tsp smoked paprika
• 1 tbsp baby capers
• 2 tbsp pitted black olives, chopped
• 1 lemon, juice only

Customise

• Swap the megrim sole for Dover sole or turbot if you want an even more delicate‑flavoured white fish.
• Replace the anchovy fillets with a small spoon of anchovy paste whisked into the vinaigrette for a subtler saltiness.
• For a milder, more herb‑forward version, reduce the amount of anchovy and capers and add extra chopped basil or parsley.
• If you prefer a richer vinaigrette, stir in a teaspoon of Dijon mustard along with the olive oil and lemon juice.
• Make the dish dairy‑free by using a plant‑based butter alternative while still dotting it over the fish before roasting.

Method

1. Roasting the whole grilled sole (15–20 minutes)

1. Preheat the oven to 220°C / 200°C fan / Gas 7 so the sole cooks quickly and stays moist inside.
2. Place the whole sole (or fish) on a non‑stick baking tray, then dot the fillets with small pieces of butter and splash over the vermouth.
3. Season the fish lightly with salt and roast for about 15 minutes, or until the flesh is opaque and just flakes when tested with the tip of a knife.

2. Building the tomato, olive and anchovy vinaigrette (5–7 minutes)

4. Heat the olive oil in a pan over a medium–high heat until it shimmers but is not smoking.
5. Add the shallot, chopped tomatoes, sliced garlic, smoked paprika and capers and cook for 2–3 minutes, stirring frequently, until the tomatoes soften and the shallot becomes tender.
6. Remove the pan from the heat and stir in the chopped black olives and lemon juice so the vinaigrette stays fresh and tangy rather than overcooked.

3. Plating and serving (3–5 minutes)

7. Transfer the cooked fish to a serving platter so the whole shape remains impressive and easy to portion at the table.
8. Generously spoon the warm vinaigrette over and around the fish so the tomatoes, olives and capers clothe each piece.
9. Arrange the halved anchovy fillets in a criss‑cross pattern over the top and scatter the thinly sliced basil over the whole plate for a fragrant, restaurant‑style finish.
10. Serve the whole grilled sole immediately while still warm so the butter‑soft texture and herbal vinaigrette are at their peak.