Lemon sole with preserved lemon, coriander & capers

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October 21, 2016 by dgarnett2013

Lemon sole with preserved lemon, coriander & capers: Stirring Slowly by Georgina Hayden, adapted by DG

lemonsole

Serves 2

  • 125g couscous
  • 1 lemon sole, filleted or any flat fish e.g. plaice
  • 1 preserved lemon
  • 1 tab capers
  • a bunch of coriander
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • a good pinch of dried chilli flakes
  • sea salt & freshly ground black pepper
  • 1 small onion
  • 2 garlic cloves
  • olive oil
  • 150g asparagus or tender stemmed broccoli, depending on the season
  • 1 small courgette
  • a handful of baby spinach leaves
  • 1 lemon plus ½ to serve

 

Start by placing a griddle pan on a high heat, so it gets scorching hot.

Boil a kettle of water.

Pour the couscous into a medium-sized bowl, pour over the boiling water to come 1cm above the couscous, cover with cling film and leave to one side.

Slice the sole into thick goujons (keep the skin on).

Halve the preserved lemon and remove the seeds, then pop into a mini food processor.

Add half the cappers, ⅔ of the coriander (stalks and all), the cumin, ground coriander, chilli flakes and some salt and pepper. Peel the onion and garlic then roughly chop and add to the  processor. Drizzle in 2 tabs of olive oil and blitz until you have a green paste. Rub half the paste all over the sole goujons and save the other half for another day (it will keep for 3 – 4 days in the fridge).

Place a large non-stick frying pan on a medium heat and drizzle in a little oil. When it’s hot add the sole goujons, skin side down, along with the rest of the capers. Fry for 4- 5 mins, until the skin is golden and crisp, then flip over and cook for a couple more minutes, until cooked through.

While the fish is cooking, prepare the veg. Snap the woody ends off the asparagus and pop the spears on the hot griddle, charring them for just a minute or so on each side so they still have a bite. Or blanche the broccoli briefly in boiling water.

Slice the courgette into thin ribbons with a potato peeler and chop the spinach and remaining coriander.

Fluff the couscous up with a fork and squeeze in the lemon juice, then pour in a good glut of olive oil and add a pinch of salt and pepper.

Chop the asparagus speak or broccoli and stir through the couscous with the rest of the veg.

Serve straight away with the pan-fried sole, crispy capers and a wedge of lemon.

Mid October Asters from the walled garden, dahlias from the garden.

asters dahlias

 

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