Lemon sole with chilli lime sauce
Recipe Type: Main
Author:
Serves: 4
Choose a sustainable fish like sole and flavour with a sweet, salty and sour dressing and crunchy light salad.
Ingredients
- ¼ iceberg lettuce, finely shredded
- A small bunch of mint (leaves stripped)
- 2 spring onions, finely sliced
- ¼ cucumber, peeled and finely sliced
- 4 skinless fillets lemon sole, about 175g each
- Flavourless oil
- For the chilli lime dressing:
- 1 tbsp fish sauce
- 3 limes, juiced
- 1 tbsp golden caster sugar
- 1 red bird’s-eye chilli, finely sliced
- 1 garlic clove, crushed
- A small bunch coriander, chopped
Instructions
- Make the dressing by mixing the fish sauce, lime juice, sugar, chilli and garlic and leave until the sugar dissolves. Adjust the sweet-salty-sour balance. Add the coriander.
- Mix the iceberg, mint leaves, spring onions and cucumber and arrange on 4 plates or 1 platter. Rub the fillets with a little oil and put them on a baking sheet. Heat the grill until very hot and grill them for 3-4 minutes or until cooked. Slide one onto each salad and spoon over the dressing, using it for both the fish and salad.
