Cook the baby potatoes in a water until tender. Then drain and set aside.
Chop it up roughly olives and sundried tomatoes and spinach. Add in other ingredients from the tapenade list. Mix it up. Taste and check seasoning.
Seperate the fish fillet by going with a sharp filleting knife along the bones.
Brush the fillets with the olive oil and sprinkle with the sea salt
Preheat the Bbq and put on the grill oiled and seasoned baby potatoes. Cook them on medium to high turning them ocassionaly. It should take up to 10 minutes to crisp them up
Place the lemon sole on the Bbq and cook directly (high heat) for 3- 4 minutes with the lid closed.
Plate it up
