Buy Dover, lemon or megrim sole with clear eyes that smell of the sea. For maximum flavour, cook on the bone.
Ingredients
- 4 x 225g whole Dover sole, cleaned
- 1 tbsp groundnut oil
- ½ tsp mixed peppercorns, crushed
For the lime, coconut and avocado relish
- 50g fresh coconut (ready-cubed from Waitrose or prepare a whole coconut), flesh coarsely grated
- ½ mild red chilli, deseeded and finely chopped
- 1 small avocado, stoned and chopped
- 5cm piece fresh ginger, shredded
- 1 lime, skin and pith removed, flesh segmented and roughly chopped, plus lime wedges to serve
- Handful fresh coriander, chopped
- 1 tbsp Thai fish sauce (nam pla)
Method
- 1. Preheat the grill to medium. Slash the fish diagonally a few times on both sides. Rub with the oil, peppercorns and some salt. Grill for 3-4 minutes on 2 baking trays, turning halfway, until cooked through.
- 2. Combine all the relish ingredients together in a bowl.
- 3. Serve the fish with the relish, lime wedges and steamed rice, if you like.
Nutritional info
Per serving: 322kcals, 16.3g fat (5.5g saturated), 42.1g protein, 1.6g carbs, 1.1g sugar, 1.3g salt