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Recipe for :

Sole with Lime and Cucumber Salsa

This recipe for Sole with Lime and Cucumber Salsa comes from Leiths Simple Cookery and has been reproduced courtesy of Leiths School of Food and Wine in London.

Leiths Simple Cookery is a reference book for those wanting to learn to cook as well as being a book experienced cooks can use to refer to and find recipes - there are over 700 recipes which are both easy to follow and reliable. The book provides recipes for your every need from simple starters through mains to delicious puddings and beyond. The all-important basic recipes are also included ensuring everything you need to know to prepare great meals is in one simple book . . . read more

Leiths School of Food and Wine

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Ingredients for Sole with Lime and Cucumber Salsa

12 Sole Fillets
seasoned plain flour
oli, for frying

For the salsa:
½ cucumber
2 tablespoons oil
1 tablespoon chopped fresh dill
1 tablespoon lime juice
zest of ½ lime, finely grated
½ teaspoon caster sugar
2 tablespoons sunflower oil
Salt and freshly ground black pepper

How to make Sole with Lime and Cucumber Salsa

  • Heat the oven to the lowest setting.
  • Make the salsa: Peel the cucumber, or if preferred leave the skin on for the colour. Cut it in ½ lengthways and scoop out the seeds.
  • Cut the cucumber into as small a dice as possible. 4. Mix the cucumber with the remaining salsa ingredients and season with salt and pepper.
  • Dip the sole fillets in the seasoned flour and shake off any excess
  • Heat the oil in a heavy frying pan, asdd some of the fish fillets and cook over a medium heat until lightly browned, then turn over and brown on the other side (about 2 minutes on each side). Keep the fish warm in the oven and fry the remaining fish in batches.
  • Place 3 fillets of sole on each warmed individual plate with a spoonful of the salsa.

Serves 4

Leiths Simple Cookery

Published with permission of Leiths School of Food and Wine