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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 30 minutes

    Serves: 4


    • 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


    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.

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