- 400 g sole fillets
- 2 red chillies, chopped
- 2 spring onions, finely sliced
- 2 lemons, juiced
- 2 limes, juiced
- salt, to taste
- 10 g fresh mint, chopped
- 10 g fresh coriander, leaves picked
- 10 g fennel, chopped
- olive oil, for drizzling
- 2 avocados, peeled and chopped
Cut the fish into 1 cm cubes. Place in a bowl, cover and chill.
Place the chillies and spring onions in a separate bowl. Mix the lemon and lime juice and salt.
Pour the lemon juice mixture over the fish and marinate for 3 minutes. Add the spring onion mixture, herbs and fennel and toss quickly. Drizzle with olive oil and serve immediately with the avocado, drizzled with lemon and lime juice used to marinate the fish.