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Ingredients

• 3 large sole fillets, (you could also use plaice or cod)
• 1 tsp finely chopped lemongrass

• 200 ml olive oil
• 1 small courgette, sliced diagonally and cut into diamonds
• 1 aubergine, sliced diagonally and cut into diamonds
• white sugar
• 1 red pepper, seeds removed and cut into diamonds
• 1 yellow pepper, seeds removed and cut into diamonds
• 1 green pepper, seeds removed and cut into diamonds
• 5 red cherry tomatoes
• head garlic, cloves separated and peeled
• 4 large shallots, peeled and halved
• 4baby fennel, trimmed
• 500 ml tomato juice
• 1 vanilla pod
• 100 g sun-dried tomatoes
• 1 star anise
• 10 basil
• thyme
• handfuls black olives

• handfuls mixed fresh herbs
• black olives
• 100 ml truffle oil
• finely grated parmesan

Description

Jean-Christophe Novelli's Sole Cooked With Fragrant Lemon Grass On A Bed Of Colourful Tasty Vegetables Makes A Fabulous Main Course

UK TV