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Spicy braai sole with polenta, peppers and spinach

Name: Spicy braai sole with polenta, peppers and spinach
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 large whole lemon sole, trimmed and washed; 45ml olive oil, plus extra to brush; 20g ginger, finely chopped; 1 garlic clove, finely chopped; Finely grated zest and juice 1 lemon; 20g smoked paprika; 5g mixed peppercorns, crushed; 50g apricot jam; 25g flatleaf parsley, chopped; For the polenta; 200g maize (cornmeal) or polenta; 60g margarine; 1½ tsp salt; For the peppers; 30ml vegetable oil; 1 onion, finely chopped; 1 pepper, chopped; 100g spinach, washed and chopped; 1 large tomato, chopped

By: Nokx Majozi

Published: 6 Jun 23
Updated: 25 Mar 24

Spicy braai sole with polenta, peppers and spinach

Nokx Majozi, head pie maker at London’s Holborn Dining Room, grew up in South Africa and was inspired from an early age by her dad Richard’s creative cooking. This barbecued sole recipe is a tribute to him. “My father would always be bringing fish back from the harbour to cook. And we ate maize, which is like white polenta, every day. Every time I make it, it reminds me of home.”

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Easy
June 2023

Test kitchen approved

Serves 4
Hands-on time 45 min

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Nutrition: per serving

Calories: 862kcals
Fat: 35g (6.6g saturated)
Protein: 76g
Carbohydrates: 55g (16g sugars)
Fibre: 9.2g
Salt: 3.6g

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Ingredients

2 large whole lemon sole, trimmed and washed
45ml olive oil, plus extra to brush
20g ginger, finely chopped
1 garlic clove, finely chopped
Finely grated zest and juice 1 lemon
20g smoked paprika
5g mixed peppercorns, crushed
50g apricot jam
25g flatleaf parsley, chopped

For the polenta

200g maize (cornmeal) or polenta
60g margarine
1½ tsp salt

For the peppers

30ml vegetable oil
1 onion, finely chopped
1 pepper, chopped
100g spinach, washed and chopped
1 large tomato, chopped

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Method

If you’re planning to barbecue the fish, light it so it’s nice and hot when it’s time to cook (otherwise you can just use a griddle pan). Rinse the fish and pat dry with kitchen paper, then use a sharp knife to score slashes into the skin. Mix the olive oil, ginger, garlic, lemon zest and juice, paprika, peppercorns, jam and parsley in a bowl with a pinch of salt to create a paste, then spread half of this over the fish. Set aside for 15 minutes.
Put the maize/polenta, margarine and salt in a large saucepan and cook according to the packet instructions (different brands will require different amounts of water and cooking time, so do check). Keep warm over a very low heat.
While the polenta cooks, add the vegetable oil, onion and pepper to a pan over a medium heat and cook for 10 minutes until soft. Add the spinach and tomato and cook over a low heat for another 5 minutes, then season to taste.

To cook the sole, brush the grill or griddle pan with oil to stop the fish from sticking. Grill for 8 minutes on each side until blistered and the flesh easily comes away from the bone, basting with the remaining marinade.
Serve the fish on a platter with the maize/polenta and the peppers and spinach on the side.