Orange Sole Served With A Green Bean Stir Fry And Roasted L Recipe
Servings: 1
Ingredients
- 1Â 1/2 lb Sole fillets, skinned
- 5 Tbsp. Extra virgin olive oil
- 1/4 tsp Turmeric
- 2 x Onions, sliced thinly
- 2 x Yellow peppers, thinly sliced
- 1 x Clove garlic, thinly sliced
- 1 tsp Mixed spice
- 1/2 tsp Thyme
- 1 x Bay leaf
- 3 x Oranges
- 3 Tbsp. White wine vinegar
- 2 x Lemons cut into 1/4
- 2 Tbsp. Clear honey
- 1 x Shallot, finely sliced
- 1 x Clove garlic, crushed
- 8 ounce Green beans, sliced
- 2 Tbsp. Dry sherry
- 2 Tbsp. Light soy sauce
- 1 tsp Sesame seeds
- 1 Tbsp. Coriander, minced
- Â Â Salt and pepper
Directions
- Heat the oil in a pan. Season the fish with salt and pepper and cook in the extra virgin olive oil pan. Remove from the pan and keep hot.
- Blend a little oil with the turmeric and add in to the pan. Add in the onions, peppers, garlic, spices, thyme and bay leaf and cook for 5 min. Squeeze the oranges and pour into the pan. Add in the white wine vinegar and simmer.
- Strain till a smooth sauce. Pour over the fish.
- Green bean stir-fry with roasted lemons: Roast the lemons brushed with honey in a roasting tray for 25 min in a preheated oven at 200C/400F/gas6. Heat the oil in a wok and cook the onion and garlic till soft. Add in the green beans and stir fry.
- Add in the sherry, soy sauce and sesame seeds. Add in the coriander. Place on to a hot plate and add in the roasted lemons.
- Place the sole over the top of the stir fry and drizzle with the sauce.
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