PAN-FRIED SOLE FILLET WITH CAPER AND TOMATO DRESSING
Ingredients
- 1 tbsp olive oil
- 1 garlic clove
- finely chopped
- 2 tbsp capers
- drained
- rinsed and finely chopped
- 1 ripe tomato
- seeds removed
- chopped
- salt and freshly ground black pepper
- ½ lemon
- juice only
- handful fresh parsley
- chopped
- 1 tbsp olive oil
- 1 sole fillet
- skinned
Directions
- For the dressing
- heat the oil in a pan
- add the garlic
- capers and chopped tomato and gently warm through. Season
- to taste
- with salt and freshly ground black pepper and stir in the lemon juice and parsley. Remove from the heat
- set aside and keep warm.
- For the sole
- heat the oil in a non-stick frying pan and fry the sole for 2-3 minutes on each side
- or until cooked through.
- To serve
- place the sole onto a plate and pour over the warm dressing.
