Grilled Lemon Fillet of Sole with Exotic Salsa & ‘Not-So-Sautéed Potatoes’

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It’s Easter which means cooking lots of seasonal food with light, spring, fruity and refreshing flavours. After watching Mary Berry’s Easter Feast on TV at the beginning of the week, I was inspired to cook a fish dish of my own! I got experimenting with aim of creating a lovely salsa to side some fresh fillets of Sole I brought in. Sole is a superb piece of fish – light and delicate on the palate which makes it great for a Spring dinner. Where Berry used mango chutney, grapefruit and green chilli in her salsa recipe, I used some red onion, fresh mango and red chilli instead. I thought the flavours complimented the Sole quite nicely without over-powering it too much. As for the sautéed potatoes, I wanted to avoid frying in oil (i.e. sauté) and so oven-baked them in light oil instead – they look and taste just as good, trust! Can I still call them Sautéed potatoes? Hmm maybe ‘Not-So-Sautéed potatoes’ instead haha…. Either way, enjoy this recipe. There’s three parts to this recipe so feel free to read through beforehand to ensure it all makes sense! Happy Easter!

Prep Time: 20-30 mins | Cooking Time: 40 mins | Serves: 4

 

Ingredients final

For the Sautéed Potatoes: 

2 large white potatoes, peeled and diced into bitesize chunks

2 sweet potatoes, peeled and diced into bitesize chunks

2 tablespoons of rapeseed oil

Salt

Pepper

Sage

Thyme

For the Lemon Sole:

4 fresh fillets of Sole

2 lemons

Sea Salt

Pepper

For the Exotic Salsa:

1/2 Red onion

1 teaspoon of minced ginger (you can buy this in a jar)

1 clove of garlic, crushed

1 small red bird eye chilli, finely chopped (de-seed for less spice)

A small bunch of Coriander leaves, roughly chopped

1/4 mango, peeled and finely diced

1/4 of a cucumber, de-seeded and finely diced

1 400g tin of chopped tomatoes

2 vine tomates, diced

1 lemon

Salt

Pepper

Sprigs of Rocket

 

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Method final

  1. Pre-heat the overn to 180°C.
  2. Peel & dice your potatoes on a chopping board and place in a large cooking pot and fill with enough hot (not boiled) water to submerge the potatoes.
  3. Add roughly half a teaspoon of Salt to the water.
  4. Put the heat high and bring to the boil with the lid on for approximately 8 minutes until the potatoes are part-boiled.
  5. Note here, we are only part-boiling the potatoes as they will finish cooking in the oven. To check they are part-boiled, use a knife to prod the potato – it should be soft on the outside and hard on the inside. You’ll notice your knife will struggle to go straight through as the center will be harder.
  6. Once they are part-boiled, drain the potatoes using a colander. Then leave to one side to cool for roughly 20 minutes.
  7. Meanwhile, have a little tidy-up. Prepare your salsa ingredients on a chopping board an place to one side.
  8. Place your potatoes into a large bowl.
  9. Drizzle over the Rapeseed oil; sprinkle over the sage and thyme, and mix this all in with your hands ensuring the potatoes have a even light covering of oil and seasoning.
  10. Place them on a baking tray ensuring they’re all evenly spread out and not on top of each other as this will interfere with the cooking. I found a pizza tray was a good size for this.
  11. Sprinkle over some salt and add a good grinding of black pepper.
  12. Place in the oven and cook for 40 minutes! For your own reference, I advise to make a mental note of the time these go in the oven.

Ok, take the next 15 minutes to prepare the fish which will go in the oven 25 minutes prior to the potatoes are due to finish…

  1. You need a baking tray that is big enough to fit all 4 fillets on.
  2. Proceed to line this with foil.
  3. Place the fillets side by side and squeeze the juice of 1 lemon all over.
  4. Cut the other lemon into 8 wedges and place 2 on each fillet.
  5. Sprinkle over some seat salt and add a grinding of black pepper.
  6. Cover with foil (see pictures)
  7. Check the time, it should be more or less 15 minutes since you put the potatoes in. Place the fish in the oven to cook for 20 minutes.
  8. We don’t want to over-cook the fish so set yourself a 20 minute timer just in case.
  9. After the 20 minutes is up, take the top cover of foil off and place the fish under the grill for 4-5 minutes for a little crisping.

Whilst you’re waiting for the fish and potatoes to cook, it’s a good time to begin the Exotic Salsa as ideally we would like everything to finish cooking around the same time – no pressure!  :)

  1. Fry the onion, ginger, garlic and chilli in rapeseed oil on a medium-high heat.
  2. Once that’s all beginning to soften, mix in 1/2 the tin of chopped tomatoes.
  3. Cook for roughly 4 minutes.
  4. Remove the contents of the pan to blend using either a hand-blender or a standard blender; then return it to the pan on a medium heat.
  5. Stir in the lemon juice, freshly chopped vine tomatoes, cucumber, mango, fresh coriander and the remaining tinned tomatoes.
  6. Add some salt and a few grinds of black pepper.
  7. Let it simmer for 10 minutes on a low heat to release the flavours.
  8. Remember to grill that fish for the last 4-5 minutes of cooking time!

Divide the Lemon fillets of Sole and cripsy Sautéed Potatoes among your plates, and spoon the Exotic salsa nicely round the fish. Add some sprigs of Rocket and you are finished! Serve & Enjoy with a refreshing glass of white wine!