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PrintHOT SALSA-FILLED SOLE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- The Salsa: Place the mango flesh in a small bowl. Add in the cherry tomatoes together with the onion, finely chopped chilli, sugar with the vinegar, lime zest, juice and oil.
- Adjust seasoning to taste with salt and pepper. Mix thoroughly and leave to stand for about half an hour.
- Lay the fish fillets on a board skinned side up and pile the salsa on the tail end of the fillets.
- Fold the fillets in half, season and place in a large shallow frying pan. Pour over the orange and lemon juice. Bring to a boil.
- Simmer to low flame. Cover and cook on a low heat for about 5-7 minutes, add little water if the liquid is evaporating.
- Add the mint and cook uncovered for a further 3-5 minutes. Garnish with lime wedges and serve with the salad.
INGREDIENTS
- 1.5 kg lemon sole fillets, skinned
- 150 ml orange juice
- 2 tablespoon lemon juice
The Salsa
- 1 small mango, peeled, stoned, cut the flesh finely
- 1 tablespoon Cooking oil
- 1 red onion, peeled and finely chopped
- 8-10 cherry tomatoes, quartered
- A pinch of sugar
- 2 tablespoon freshly chopped mint
- 2 tablespoon rice vinegar
- 1 red chilli, cut the top, slit the side and discard the seeds, finely chopped
- Zest and juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Lime wedges, to garnish
- Salad leaves, to serve
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