Warm sole salad with tomato, avocado and basil
If you spot some really fresh sole at the fishmongers, grab it for this super-simple warm sole salad, with tomato, avocado and basil. It’s a delicious treat for a light lunch.
Ingredients
- 2 tbsp semolina
- 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half
- 3–4 tbsp olive oil, for frying
- salt and freshly ground black pepper
For the salad
- 1 tomato, cut into thin wedges
- ½ romaine or Cos lettuce, leaves torn
- 1 small avocado, peeled, stoned and sliced
- 4 basil leaves, torn
For the dressing
- 3 tbsp sunflower oil
- 1 tbsp mild olive oil
- 1 tbsp red wine vinegar
- ¼ tsp sugar
- ½ tsp salt
Method
Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat.
Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through.
While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls.
Tuck the pieces of warm sole among the salad leaves and serve immediately.
