Looking for a simple and delicious lemon sole recipe? Look no further than this baked sole with ginger, chilli and lime-infused butter sauce. With just a few simple ingredients, you can transform this flaky white fish into a flavourful and satisfying meal that's perfect for any occasion.
Ingredients
- 1 large whole sole or 2 fillets, you want about 250-300 grams or 8-9 oz. of fish
- 1 whole lime
- 1 tablespoon thinly sliced fresh ginger
- 2 tablespoon butter or ghee
- 5-6 round slices of long red chilli
- 1 teaspoon fish sauce
- A little sea salt
- 1 tablespoon diced spring onion or chives for garnish
For the Asian slaw
- 2 cups cabbage sliced or grated, white
- 1 small carrot grated
- 2 tablespoon green onions diced
- Small handful of fresh coriander leaves cilantro
- Juice of 1/2 lime about 1 tablespoon
- 1 tablespoon fish sauce
- 1 tablespoon honey or maple syrup
- A pinch of chilli or black pepper
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon sesame oil
Instructions
- Preheat the oven to 200ºC / 400ºF.
- Make a long slit in the middle of the fish and cut inside the flesh, peeling it away from the bone to create a little pocket on each side. See Cooking With Lemon Sole notes above.
- Grate about half a teaspoon worthh of lemon zest, and cut 2-3 thin slices to insert inside the fish.
- Sprinkle the sole with a little sea salt on each side. Stuff the ginger and lime slices inside the flesh pockets on one side of the fish and place it on an oven tray lined with lightly grease baking paper (you can use a little butter/ghee or olive oil).
- Place fish in the oven and cook for 13-15 minutes, depending on the size of the fish. I think I did mine for 13 minutes at 200ºC
- In the meantime, add butter to a medium frying pan and bring to medium-high heat. Add ginger and chilli and cook until golden brown and slightly crispy, a couple of minutes. Add lime zest, juice of half a lime, and fish sauce. Stir through and take off the heat.
- Prepare the Asian slaw by combining all dressing ingredients together and tossing them through the salad.
- Remove sole from the oven and pour over the butter sauce with ginger and chillies. Sprinkle with diced ghreen onions and a little extra sea salt. You can also drizzle more lime juice or serve a wedge of lime on the side. Serve with the Asian slaw or a side of favourite vegetables.
Nutrition
Calories: 398kcal | Carbohydrates: 16g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 1167mg | Potassium: 472mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4728IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 1mg
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