Oh my, this dish was a corker. I got the recipe from The Mediterranean Dish and slightly adapted the ingredients to make it healthier and to suit our tastes. The sole really stands up to spices and stays extremely moist. I am not a fish skin fan but I even ate all my skin too as it was so tasty. If you follow my blog you will know we love adding capers for the punchy saltiness. The lime really lifts all the flavours and the fish cooking juices really flavours the sauce. I will definitely get Paulie to make this again.
Ingredients (serves 2)
- juice of 1 lime
- 100ml good quality olive oil
- 25g melted butter
- 2 shallots, peeled and thinly sliced
- 3 garlic cloves, minced
- 2 tbsp drained capers
- 1 tsp sea salt
- 1 tsp white pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 large sole fillets
- 2 bunches of spring onions, trimmed and halved lengthways
- 1 lime, sliced
- Pre heat oven to 175 degrees celscius (fan)
- In a small bowl, whisk together lime juice, olive oil and melted butter with a pinch of salt. Stir in the shallots, garlic and capers.
- In a separate small bowl, mix together salt, pepper, cumin and coriander powder. Rub the spice mixture over the fish fillets each on both sides.
- Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
- Bake in oven for 15-20 minutes.
- Remove the fish fillets from the oven and serve with potatoes or rice with the sauce drizzled over.