Pan-Fried Sole, Apricot Salsa and Potato Salad
This Pan-Fried Sole, Apricot Salsa and Potato Salad dish from chef and cookery teacher Nena Foster pairs a tangy and sweet stone fruit salsa with crispy-skinned succulent fish – and it’s all ready in just 30 minutes. A brilliantly flexible dish, the apricots can be swapped for peaches, and try playing around with different herbs such as parsley and tarragon. Enjoy leftover salsa as a dip for tortilla chips or added to a chicken or cheese sandwich.
- Time: 35 min
- Servings: 4
Source: ocado.com
Ingredients
- of apricots, stoned and diced
- of tomatoes, diced
- anchovies, 2 chopped to a paste and 3 finely chopped
- garlic cloves, 1 crushed or grated and 1 whole
- of coriander seeds, toasted and crushed
- of extra virgin olive oil
- of cider vinegar
- of basil, chopped
- of flat-leaf parsley
- of salad potatoes
- of fine green beans, trimmed
- of sugar snap peas
- of dijon mustard
- lemon or dover sole fillets
- of brown rice flour or plain flour