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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