Orange sole served with a green bean stir-fry and roasted l

1 servings

Ingredients

Quantity Ingredient
1½ pounds Sole fillets; skinned
5 tablespoons Olive oil
¼ teaspoon Turmeric
2 Onions; sliced thinly
2 Yellow peppers; thinly sliced
1 Clove garlic; thinly sliced
1 teaspoon Mixed spice
½ teaspoon Thyme
1 Bay leaf
3 Oranges
3 tablespoons White wine vinegar
2 Lemons cut into 1/4
2 tablespoons Clear honey
1 Shallot; finely sliced
1 Clove garlic; crushed
8 ounces Green beans; sliced
2 tablespoons Dry sherry
2 tablespoons Light soy sauce
1 teaspoon Sesame seeds
1 tablespoon Coriander; chopped
Salt and pepper

Directions

GREEN BEAN STIR FRY WITH LEM

Heat the oil in a pan. Season the fish with salt and pepper and cook in the olive oil pan. Remove from the pan and keep warm.

Blend a little oil with the turmeric and add to the pan. Add the onions, peppers, garlic, spices, thyme and bay leaf and cook for 5 minutes. Squeeze the oranges and pour into the pan. Add the white wine vinegar and simmer.

Strain until a smooth sauce. Pour over the fish.

Green bean stir-fry with roasted lemons: Roast the lemons brushed with honey in a roasting tray for 25 minutes in a preheated oven at 200C/400F/gas6. Heat the oil in a wok and cook the onion and garlic until soft. Add the green beans and stir fry.

Add the sherry, soy sauce and sesame seeds. Add the coriander. Place on to a warm plate and add the roasted lemons.

Place the sole over the top of the stir fry and drizzle with the sauce.

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Carlton Food Network

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