Warm sole salad with tomato, avocado and basil
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
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
- semolina: 2 tbsp semolina
- solesole: 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half
- olive oil: 3–4 tbsp olive oil, for frying
- black pepper: salt and freshly ground black pepper
For the salad
- tomato: 1 tomato, cut into thin wedges
- Cos lettuce: ½ romaine or Cos lettuce, leaves torn
- avocado: 1 small avocado, peeled, stoned and sliced
- basil: 4 basil leaves, torn
For the dressing
- sunflower oil: 3 tbsp sunflower oil
- olive oil: 1 tbsp mild olive oil
- red wine vinegar: 1 tbsp red wine vinegar
- sugar: ¼ tsp sugar
- salt: 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.
