Baked Lemon Sole With Ginger & Chilli Butter

🧂 Ingredients

• 1 large whole sole

  or 2 fillets, you want about 250-300 grams or 8-9 oz. of fish
• 1 whole lime
• 1 tablespoon thinly sliced fresh ginger
• 2 tablespoon butter

  or ghee
• 5-6 round slices of long red chilli
• 1 teaspoon fish sauce
• A little sea salt
• 1 tablespoon diced spring onion or chives for garnish
• 2 cups cabbage

  sliced or grated, white
• 1 small carrot

  grated
• 2 tablespoon green onions

  diced
• Small handful of fresh coriander leaves

  cilantro
• Juice of 1/2 lime

  about 1 tablespoon
• 1 tablespoon fish sauce
• 1 tablespoon honey

  or maple syrup
• A pinch of chilli or black pepper
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon sesame oil

Instructions

• 1 Preheat the oven to 200ºC / 400ºF.
• 2 Make a long slit in the middle of the fish and cut inside the flesh, peeling it
  away from the bone to create a little pocket on each side. See Cooking With
  Lemon Sole notes above.
• 3 Grate about half a teaspoon worthh of lemon zest, and cut 2-3 thin slices to
  insert inside the fish. 
• 4 Sprinkle the sole with a little sea salt on each side. Stuff the ginger and lime
  slices inside the flesh pockets on one side of the fish and place it on an oven
  tray lined with lightly grease baking paper (you can use a little butter/ghee or
  olive oil).
• 5 Place fish in the oven and cook for 13-15 minutes, depending on the size of the
  fish. I think I did mine for 13 minutes at 200ºC
• 6 In the meantime, add butter to a medium frying pan and bring to medium-high
  heat. Add ginger and chilli and cook until golden brown and slightly crispy, a
  couple of minutes. Add lime zest, juice of half a lime, and fish sauce. Stir
  through and take off the heat.
• 7 Prepare the Asian slaw by combining all dressing ingredients together and
  tossing them through the salad.
• 8 Remove sole from the oven and pour over the butter sauce with ginger and
  chillies. Sprinkle with diced ghreen onions and a little extra sea salt. You can
  also drizzle more lime juice or serve a wedge of lime on the side. Serve with
  the Asian slaw or a side of favourite vegetables.

Nutrition Info