Pan-fried fillets of lemon sole with avocado and lime salsa

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Serves 4

Preparation time
less than 30 mins

Cooking time
less than 10 mins








Ingredients

For the salsa4 plum tomatoes, skins and seeds removed, chopped1 small red onion, chopped1 garlic clove, chopped2 avocados, skins and stone removed, chopped½ fresh chilli, seeds removed, chopped1 lime, juice only3 tbsp olive oilhandful fresh coriander, choppedFor the fish2 whole lemon sole, or 800g/1lb 12¼oz lemon sole fillets, skin removedsalt and freshly ground black pepperflour, for dusting40ml/1½fl oz olive oilTo serve½ lemon, juice onlyfresh chervil sprigs (optional)

Method

1. For the salsa, place all the salsa ingredients into a bowl and mix well. 2. To fillet the fish, run a filleting knife along one side of the fish' s backbone, down to the bones. Keeping the knife flat, run it underneath the fillet against the carcass to remove the fillet in one piece. Repeat on the other side, then turn the fish over and remove the last two fillets. Repeat with the second fish. Lay each fillet skin-side down, tail end toward you. Make an incision just above the tail end. Grasp the end of the skin in one hand and, holding the knife parallel to the work surface, run it between the skin and flesh in a sawing motion to remove the skin. Repeat with the other fillets.3. Put the fish on a tray or plate and season with salt and freshly ground black pepper. Dust with flour and tap off any excess.4. Heat the oil in a large frying pan. Lay the fillets in the pan skin-side down and cook over high heat for 1½-2 minutes or until crisp and golden underneath. Turn the fish over, cook for a further 1-2 minutes, or until cooked, then turn off the heat. 5. To serve, arrange the fish on warm plates with the salsa. Sprinkle with lemon juice and decorate with the chervil if you like.