Sole with Green Chillies

Use large, mild green chillies, such as anaheim. Alternatively, try 2 large, green peppers

Serves: 2


  • 150g mild green chillies
  • 6 tablespoons olive oil
  • 1 teaspoon paprika
  • 4 fillets sole or plaice


  1. Reserve one of the chillies. Halve and deseed the remaining ones. Heat 1 tablespoon olive oil in a pan over a high heat. Add the chillies and paprika. Fry briefly, then reduce the heat and cook for 10 minutes or more, until soft.
  2. Heat 5 tablespoons olive oil in a large frying pan and fry the sole for 5-8 minutes, turning once.
  3. Pile the chillies onto plates, top with the fish, slice the remaining chilli and scatter over the top.