Seared Lemon Sole with a Lime, Chilli and Thai Basil Sauce Recipe

We love flat fish and sole is one of my favourites. We like to eat lemon or megrim sole as it really keeps the price down and they are just as delicious as dover sole. We tend to go down the route of french sauces with fish but I came across a similar recipe to this one in food and wine and thought it sounded really delicious and I wanted to give it try. The flavour was amazing it was sweet, sour, zingy and fresh. The sauce really doesn’t overpower the fish at all and it is uber healthy. You could use any fish for this recipe.

Ingredients (serves 2)

  • 3 tbsp fish sauce
  • 1 1/2 tbsp of palm sugar (can use brown sugar)
  • small bunch of thai basil leaves, finely chopped
  • 1 long red chilli, de-seeded and finely chopped
  • 4 garlic cloves, peeled and minced or grated
  • juice of a lime
  • 2 lemon sole fillets

Directions

  1. In a small saucepan, stir the fish sauce and sugar over high heat until the sugar dissolves, about 1 minute. Remove the pan from the heat and stir in the chopped basil, chillies, garlic and lime juice. Set aside.
  2. Heat a drizzle of oil in a large frying pan until hot. Season the sole with salt and black pepper. Place the fish fillets into the pan skin side down. Cook for 2-3 minutes until skin is crispy. Flip over the fillets and turn off the heat. Leave while you prepare the serving plates. Serve the fish with the sauce over the top alongside broccoli, rice or noodles.

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