There are so many wonderful reasons why you need to save this recipe. It’s quick to put together, absolutely no effort in getting it cooked (it’s a one-pan kind of meal), no need to turn the fish (thereby eliminating any possible chance of breaking it) and the luscious sauce poured over before serving adds the final moisture and richness to this dish. This meal is satisfying and comforting and a meal that you could feel good about feeding your family, and that one that you can make easily on a weeknight.
This recipe is for 6 pieces of sole. The measurements are not listed. I get in with my hands, starting with the liquids, finishing off with the spices, gently turn the fish over, and repeat.
Prepare your oven tray by laying out a sheet of grease proof paper or foil. If using foil, be sure to lightly grease it.
Lay out the sole, making sure its patted dry with some absorbent paper.
Drop 1 tsp of freshly squeezed lemon juice over the fish.
- A quarter tsp of mayonnaise
- A quarter tsp of ground garlic
- A quarter tsp of ground green chilli
- Salt (Light sprinkle)
- Fish spice (@robertsonsspice or @akhalwayasspiceongrant) and
Freshly ground black pepper
The final step, and what creates a crust is a light sprinkle of flour. I use a sieve to achieve this.
Gently turn the fish over, and repeat.
When you are ready to grill, dot each piece with butter and place it under a hot grill for 10 minutes. A crust will develop and cook through to the bottom.
Serve with lemon butter sauce, sweet potato and potato mash, and honey glazed carrot.