Ingredients

Method

• Flour, for dusting
• Olive oil, for pan-frying or moistening
• Watercress, for garnishing
• Sea salt and freshly ground black pepper
• 4 soles (about 700 g)
For the dressed mushroom, mix together
• 250 g white mushrooms, thinly sliced
• 4 T lemon juice
• 4 T olive oil
• 1 clove garlic, crushed
• 2-3 T chopped chives
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Season the soles then dust with fl our. Either pan-fry in a little olive oil, a few minutes a side, until golden and just cooked, or place on a baking tray, moisten both sides with olive oil and slide under a hot grill for 3 minutes before flipping and grilling for another minute or two.  Spoon over the dressed mushroom and garnish with watercress.

Cook’s notes: For a variation on the flavour of this dish, try dill instead of chives, and, to make it more of a substantial meal, serve with steamed sliced potatoes on the side.
Per serving: 1637 kJ, 36 g protein, 21 g fat, 11 g carbs

TASTE’s take:
This is a light summery dish that's both healthy and delcious.  It's just as good made using salmon, trout or angelfish fillets.