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Hugh's sole, lemon and potato
Hugh's sole, lemon and potato
added by Hugh's Three Good Things

Hugh's sole, lemon and potato, taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 15 mins
Cook Time
  • 20-25 mins
  • 4
  • 500g floury potatoes, such as Maris Piper, peeled and cubed
  • 1 garlic clove, peeled
  • 100ml extra virgin olive oil, plus extra for frying
  • Finely grated zest and juice of 1–2 lemons, plus an extra 1 or 2 lemons to serve
  • 2 lemon sole, filleted to give 8 fillets (about 600g in total)
  • A knob of butter
  • 1 teaspoon thyme or lemon thyme leaves (optional)
  • Sea salt and freshly ground black pepper
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Put the potatoes and whole garlic clove in a pan, cover with water and add some salt. Bring to the boil, then lower the heat and simmer until tender, 15–20 minutes. Drain, reserving the cooking water, and allow to steam-dry in a colander for 5–10 minutes.

Pass the potatoes and the soft garlic clove through a potato ricer or press through a fine sieve into a bowl or pan. Use a wooden spoon to combine this hot mash with the extra virgin olive oil and some salt and pepper, then add the juice of 1 lemon. Taste and add more lemon juice if you like. Add enough of the potato cooking water to give the mash a loose, creamy consistency. Keep warm.

Season the sole fillets with salt and pepper. Place a non-stick frying pan over a medium heat and add 1 tablespoon extra virgin olive oil. Lay the fillets, skin side down, in the pan and fry gently for 2 minutes, then turn them. Fry for another minute or two until just cooked through, adding the butter, lemon zest and thyme leaves, if using, for the last 30 seconds and spooning them over the fish as the butter melts. Remove from the heat.

Spoon the lemony potato on to warm plates, add the fish fillets and grind over some pepper. Serve with lemon(s) for squeezing and a side salad.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.

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