Rick Stein’s Cornwall: Warm Sole Salad Recipe

As seen in series two episode fourteen of Rick’s Stein’s Cornwall on BBC2 – Rick’s warm lemon sole salad recipe is a great way to enjoy fresh fish at home and it couldn’t be easier. Recreate it with the freshest catch from our online fishmongers.

Serves 2 as a light lunch or supper

Ingredients

160g small sole fillets, cut in half
2 Tbsp semolina 
50-60ml Olive oil for frying
For the salad
½ romaine or Cos lettuce, leaves torn
1 tomato, cut into thin wedges, sprinkled with salt 2 minutes before assembling the salad
1 small avocado, sliced
4 basil leaves, torn

Assemble the salad in a bowl just prior to serving and dress with a dressing made with 

3Tbsp sunflower oil
1 tbsp mild flavoured olive oil
1 Tbsp red wine vinegar
½ tsp salt
¼ tsp sugar

Method

Put the semolina on a plate. Season the sole fillets with salt and pepper and then turn over in the semolina to lightly coat.  Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through.

While the sole is cooking, assemble the salad and then tuck the pieces of warm sole in amongst the leaves, dress with some of the dressing. Serve immediately.