Ingredients

Method

• Canola oil, for frying
• 1 t butter
• 1 t flour
• 1 small free-range egg, beaten
• Sea salt and freshly ground black pepper, to taste
• For the Moroccan-style raw carrot salad:
• 300 - 350 g organic carrots
• 2 T olive oil
• 4 T orange juice
• 2 T lemon juice
• 1 garlic clove, crushed
• 1⁄4 t ground cumin
• Ground cinnamon, a pinch
• 4 T fresh coriander, chopped
• Sea salt and freshly ground pepper, to taste
• Coriander, to garnish
• 2 sole fillets

Method

Ingredients

1. Rinse the soles, pat dry and season lightly.
2. Heat a little oil in a pan. Add a spoonful of butter – once it has melted the oil should be hot enough for frying. Dip the soles in the flour, then in the egg. Fry over a medium-high heat for a few minutes a side until golden brown and white and opaque inside.
3. To make the carrot salad, shred the carrots into ribbons. Make a dressing with the remaining ingredients, seasoning to taste. Toss with the carrots. Serve with the soles.

Cook's note: The fresh, citrusy salad complements the delicately flavoured fish.

Discover more seafood recipes here.