Use large, mild green chillies, such as anaheim. Alternatively, try 2 large, green peppers
Sole with Green Chillies
- 150g mild green chillies
- 6 tablespoons olive oil
- 1 teaspoon paprika
- 4 fillets sole or plaice
- 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.
- Heat 5 tablespoons olive oil in a large frying pan and fry the sole for 5-8 minutes, turning once.
- Pile the chillies onto plates, top with the fish, slice the remaining chilli and scatter over the top.