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PAUPIETTES OF LEMON SOLE WITH SPICY SALSA STUFFING

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Serves: 2

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What does this mean?

This is served with a mixed leave salad and is wonderful for lunch or as a starter. The amounts given are enough for 2 people.

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Ingredients

For the fish

  • lemon sole fillets (no skin, allow 2 per person)

For the salsa

  • 6 baby plum tomatoes (any kind will do)
  • 1 squeeze lemon juice
  • 1 squeeze lime juice
  • 1 bird's eye chilli (remove most seeds but not all)
  • fresh basil (chopped - optional)

For the salad

  • mixed salad leaves
  • pinenuts (toasted)
  • baby plum tomatoes
  • cucumber
  • red pepper
  • avocados (optional)

For the dressing

  • 2 tablespoons olive oil
  • 1 tablespoon walnut oil
  • 1 squeeze lemon juice
  • ½ teaspoon clear honey
  • 1 teaspoon balsamic vinegar
  • salt (to taste)
  • pepper (to taste)

Method

  1. Put the oven on to gas mark 7/220. 
  2. Chop tomatoes for salsa really small, crumble birds eye chilli, combine both with rest of salsa ingredients. 
  3. Place the fillet in a baking dish, flesh side down so that the 'skin' side is facing up at you. Put a teaspoon of salsa on each fillet, in the middle and roll into a parcel (or paupiette or roll mop!). 
  4. With the remaining salsa, if any or with the liquid that is left, drizzle over the top of each paupiette. Place in the oven for no more than 8 minutes, although I prefer them to cook for 6 minutes. 
  5. Add all dressing ingredients together in a jar and shake, and drizzle over salad of mixed leaves, tomatoes cut in half and chopped cucumber/peppers/avocado. 
  6. Toast pine nuts by putting any pan, preferably frying pan on high heat, throw in a handful and shake pan about until pine nuts smell lovely and start to brown; I like them a little burnt! Add to salad. Enjoy!

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