Lemon Sole with Spicy Salsa

cook 20 mins
Tags: Spicey
  • 4 lemon sole fillets, 225 g (7 1/2 oz) each, skinned
  • salt and pepper
  • 1 ripe mango, peeled, stoned and finely diced
  • 1 red pepper, cored, deseeded and finely chopped
  • 100 g (3 1/2 oz) cherry tomatoes, quartered
  • 1 red onion, finely chopped
  • 1/2 teaspoon caster sugar
  • 1 red chilli, deseeded and finely chopped
  • 4 tablespoons chopped coriander leaves, plus extra to garnish
  • 2 tablespoons rice vinegar
  • finely grated rind and juice of 1 lime
  • 1 teaspoon chilli oil
  • 2 tablespoons olive oil
  • lime wedges
  • steamed basmati rice
  • To make the salsa, mix together all the ingredients in a large bowl and season well.
  • Place the fish fillets on a clean work surface, skinned-side up, and cut into half lengthways. Spoon some of the salsa on to the tail ends of the fish, roll up tightly, then season and place in a large nonstick frying pan. Cover and cook over a low heat for 8–10 minutes. Remove the lid and cook, uncovered, for a further 3 minutes or until cooked through.
  • Transfer the fish on to serving plates and scatter with chopped coriander. Serve with the remaining salsa, lime wedges to squeeze over and steamed basmati rice.
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