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
¼ 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

1. 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.
2. 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.
3. 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.