3 medium red peppers, halved and deseeded
20ml olive oil
10g coarse sea salt
4g freshly crushed black pepper
A few sprigs rosemary and thyme
500g unsalted butter, softened and diced
Dried red pepper (Espelette-style), to taste
3 sole fillets
Olive oil
Sea salt and freshly ground black pepper
A few sprigs thyme
1 tbsp roasted red pepper butter
Fresh lemon zest and juice
Dried red pepper, to finish
Place the red peppers into a bowl with the olive oil, salt, black pepper, rosemary, and thyme. Mix well.
Arrange evenly in a parchment-lined roasting tray.
Roast at 180°C for 20–30 minutes, turning every 5 minutes, until soft but still holding a little texture.
Transfer the peppers to a bowl, cover, and allow to sweat until cool.
Remove the herbs, then blend the peppers to a smooth purée.
Beat the butter in a mixer until light, then gradually add the red pepper purée and a pinch of dried red pepper.
Chill until firm, ready to use.
Heat a non-stick pan over a medium heat with a little olive oil.
Season the sole fillets lightly and cook for 2–3 minutes per side until just cooked through.
Add the thyme and roasted red pepper butter to the pan.
Baste the fish in the foaming butter, finishing with a squeeze of lemon juice, a little zest, and a pinch of dried red pepper.
3 medium red peppers, halved and deseeded
20ml olive oil
10g coarse sea salt
4g freshly crushed black pepper
A few sprigs rosemary and thyme
500g unsalted butter, softened and diced
Dried red pepper (Espelette-style), to taste
3 sole fillets
Olive oil
Sea salt and freshly ground black pepper
A few sprigs thyme
1 tbsp roasted red pepper butter
Fresh lemon zest and juice
Dried red pepper, to finish
Place the red peppers into a bowl with the olive oil, salt, black pepper, rosemary, and thyme. Mix well.
Arrange evenly in a parchment-lined roasting tray.
Roast at 180°C for 20–30 minutes, turning every 5 minutes, until soft but still holding a little texture.
Transfer the peppers to a bowl, cover, and allow to sweat until cool.
Remove the herbs, then blend the peppers to a smooth purée.
Beat the butter in a mixer until light, then gradually add the red pepper purée and a pinch of dried red pepper.
Chill until firm, ready to use.
Heat a non-stick pan over a medium heat with a little olive oil.
Season the sole fillets lightly and cook for 2–3 minutes per side until just cooked through.
Add the thyme and roasted red pepper butter to the pan.
Baste the fish in the foaming butter, finishing with a squeeze of lemon juice, a little zest, and a pinch of dried red pepper.
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