Recipes
Pan fried lemon sole with spiced sea salt, fennel and orange salad
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1. Preheat the oven to 190C/gas 5.
2. Mix together the sea salt, smoked paprika, fennel seeds and cumin. Coat the lemon sole in the spice mixture, then dust with the flour.
3. Heat the olive oil in a frying pan. Add in the sole and fry for two minutes on each side.
4. Transfer the fish to a baking sheet and bake for eight minutes.
5. Meanwhile, prepare the salad. Combine the fennel, onion, orange, yogurt, vinegar and olive oil and set aside.
6. To make the sauce, mix together the vinegar, orange juice and yogurt in a pan and gently warm through.
7. Serve the fish on a serving plate, topped with the salad, with the sauce drizzled around and the parsley sprinkled over.
2. Mix together the sea salt, smoked paprika, fennel seeds and cumin. Coat the lemon sole in the spice mixture, then dust with the flour.
3. Heat the olive oil in a frying pan. Add in the sole and fry for two minutes on each side.
4. Transfer the fish to a baking sheet and bake for eight minutes.
5. Meanwhile, prepare the salad. Combine the fennel, onion, orange, yogurt, vinegar and olive oil and set aside.
6. To make the sauce, mix together the vinegar, orange juice and yogurt in a pan and gently warm through.
7. Serve the fish on a serving plate, topped with the salad, with the sauce drizzled around and the parsley sprinkled over.
