(serves 3)
1 whole lemon sole per person, filleted and skin removed
strong wholemeal flour for dipping
1 tsp each: garlic powder
dried basil
paprika
lemon pepper
pinch salt
2 tbsps vegetable oil
2 tbsps butter
Mix the herbs into the flour on a plate with a fork. Have another empty plate ready.
Rinse each fish fillet and dredge thoroughly in the herbed flour, piling them on the plate to await sauteeing. Now, heat the oil and butter in your largest skillet and when it’s hot, lay each fillet in carefully in a single layer. Saute on relatively high heat for about 2 minutes, then carefully turn over and cook for another 2–3 minutes. Perfect.
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Avocado and Beetroot Salad with Lemongrass
(serves 4)
2 ripe avocados
6 small beets
1 stalk lemongrass, outer leaves discarded, minced
drizzle olive oil
juice of 1/2 lemon
fresh black pepper
Roast the beets in aluminum foil for 1 hour at 400F/200C. Peel and slice thinly. Arrange on a plate with the avocados, sliced as you like. Sprinkle over the lemongrass, olive oil, lemon juice and pepper. Voila.
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