Ingredients

Method

• 4 dressed soles (about 400g)
• sea salt and freshly ground black pepper, to taste
• 1–2 free-range eggs, beaten
• sunflower oil, for frying
For the coating, mix together:
• 100 g almonds, ground
• 100 g finely grated Parmesan
For the creamy Swiss chard:
• 2 x 300 g packs coarsely shredded Swiss chard
• 80 g crème fraîche
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Wash and dry the soles then season. Dip each into the egg and almond and Parmesan coating. Fry in medium-hot oil, until crisp, golden and just cooked.

Drain on a wire rack then serve with the creamy Swiss chard.

To make the creamy Swiss chard: Drop the chard into a saucepan of salted boiling water. Blanch for 3 to 4 minutes. Drain well then squeeze out any excess water. Blend with the crème fraîche, garlic and seasoning. Reheat for serving.

Cook’s note:

If you’re in a hurry, use frozen creamed spinach and for special occasions use medallions of veal fillet instead of fish.

Per serving: 1611.6kJ, 31.7g protein, 21.9g fat, 7.5g carbs