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Samways Fish Merchants and International Transporters Ltd. Supplying Quality Fresh Fish Around Europe.

Seasonal Recipes

Lemon Sole with Coriander and Lemon Scented Cous Cous

Ingredients

Our Lemon Sole comes from one of the South Coasts best fishing grounds for these flat fish, Lyme Bay, right on our door step - Port to Plate in 24hours!

4 x Lemon Sole 350/500g each filleted and skinned
4 x Tomatoes, blanched, skinned and deseeded, diced (Concasse)
1 x Onion, small dice
Lemon oil
200g cous cous
Half a bunch of Coriander
Zest of 1 lemon
1 tsp Fennel seeds
Asparagus/green beans
Watercress/pea shoots for garnish
Tomato dressing

Method

1. Prepare the lemon sole by rolling up and place on a baking tray, pour in white wine to help steam the fish. Steam for 5 minutes take out of the oven and set aside to rest.
2. Fry the onion and fennel seeds together, mix with the coriander and lemon zest and juice, mix with cous cous season pour over boiling water until covering and a centimetre over. This should only take a couple of minutes to expand then mix up with a spoon and set aside.
3. Heat up the cous cous set in the centre of the plate, place steamed fish on the top and drizzle with tomato oil, place tomato concasse around the outside of the plate.
4. Garnish with watercress or pea shoots if available.

Lemon Sole with Coriander and Lemon Scented Cous Cous