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Spicy Lemon Sole with Crisp Potato Wedges
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Spicy Lemon Sole with Crisp Potato Wedges
This is delicious served with a green salad.
- Preparation time:
- 5 minutes
- Cooking time:
- 25 minutes
- Total time:
-
30 minutes
- Serves:
- 4
Ingredients
- 1 tbsp paprika
- 1 tsp garlic granules
- ΒΌ tsp ground cumin
- Fine salt
- 4 lemon sole, filleted and skinned
- 2 tbsp sunflower oil
- Lemon wedges, to serve
- 1 tbsp olive oil
- Potato Wedges
- 4 medium, slightly floury potatoes, such as Kestrel
- 2 tbsp olive oil
- Coarse salt
Method
- Preheat the oven to 200°C, gas mark 6. Cut the potatoes into thin wedges. Toss them in a bowl with 2 tbsp olive oil. Season with coarse salt and tip on to a baking sheet. Roast for 25 minutes, stirring once.
- Meanwhile, mix together the paprika, garlic granules, cumin and a pinch of fine salt in a small bowl. Trim the skinned fish fillets and cut each fillet in half lengthways, so you end up with 16 long, thin pieces. Place the fillets in a bowl and coat with 1 tbsp olive oil. Mix in the paprika mixture, taking care that each lemon sole fillet is thoroughly coated with the mixture.
- Set 2 non-stick frying pans over a medium-high heat. Pour 1 tbsp sunflower oil into each pan and once hot, add the fish. Fry briskly for a minute on each side and serve immediately with some lemon and the potato wedges.
This recipe was first published on Waitrose.com in September 2004
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