This is a very easy and fuss free recipe. No marinating required. Just rub the spice paste into the flesh of the lemon sole and you’re off.
I made this today for lunch. Lemon sole is so delicate it really doesn’t need much to taste amazing. I used to cook this recipe with a butter sauce but nowadays I’m trying to eat a little healthier. Believe me, if you follow this recipe, you won’t be disappointed.
The key to success is in watching the fish as it cooks quite closely. I grilled my sole fillets under a hot grill for about five minutes. When the fish begins to flake and is still quite moist, it’s ready to serve.
With regard to serving, I decided to have this with a cucumber salad drizzled with a little olive oil and balsamic vinegar. A squeeze of lemon just before digging in was all this dish needed.
International & UK Orders
- 4 x lemon sole fillets
- 1 tablespoon tandoori powder
- A pinch of red chilli powder
- 1 tablespoon garlic and ginger paste
- 3 tablespoons fresh finely chopped coriander
- Salt and pepper to taste
- 1 tablespoon olive oil
- Juice of one lemon
- Pre-heat your grill to its highest setting.
- Place the lemon sole fillets on a lightly oiled baking tray.
- In a pestle and mortar, pound the chilli powder, garlic and ginger paste, chopped coriander and salt and pepper together into a think paste.
- Rub this equally into the flesh of the fish.
- Drizzle with the olive oil.
- Place the sole on the baking try into the oven, directly under the grill and grill until cooked through.
- Squeeze the lemon juice over the top and serve.
The lemon sole used in this recipe was supplied for me to try by my friends at Delish Fish. It was amazing!