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
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.