Dinner Anyone: Pan Seared Sole Fish
It may seem a little daunting at first to cook fish whole; but this is the best way to guarantee a moist, flavor packed fish with different layers of texture.
Servings 1 sole fish
Equipment
- 1 non stick stovetop pan
Ingredients
- 1 large sole fish
- 2 mini seasoning cubes (if you use 1 large seasoning cube, crumble it and measure 1 tsp)
- 1 tsp lemon juice
- ½ tsp salt
- 1 tsp vegetable oil
- 3 tbsp jalapeno and green herb marinade (recipe highlighted)
VEGGIE STIR FRY
- ½ red bell pepper
- ½ yellow bell pepper
- ½ green bell pepper
- 2 tbsp aubergine pesto (recipe highlighted)
Instructions
- In a small bowl; mix seasoning cube, lemon juice, salt, vegetable oil .
- Score fish. With your hands, rub the lemon juice mixture generously on the fish. Set it aside for 10 minutes.
- Rub some of the jalapeno and green herb marinade on the skin side of fish only.
- Heat your non stick skillet over medium-high heat. Place fish skin side down, then rub the other side of the fish with the jalapeno marinade. With the lid on, let it cook for 5minutes.
- Take the lid off and turn the fish so the other side can cook. Baste with more of the marinade. Reduce the heat to low and slice your vegetables.
- Take the fish out of the skillet and add the vegetables. Season vegetables with the Aubergine pesto. Cook vegetables for at most 3minutes, making sure they are not overcooked.
- Serve with fried ripe plantains and hot sauce.