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SOLE
WITH GREEN CHILIES
Use
large, mild green chilies, such as anaheim.
Alternatively, try 2 large, green peppers.
150
g mild green chilies
6 tablespoons olive oil
1 teaspoon paprika
4 fillets sole or plaice
Reserve
one of the chllies. Halve and deseed the
remaining ones. Heat 1 tablespoon olive
oil in a pan over a high heat. Add the chilies
and paprika. Fry briefly, then reduce the
heat and cook for 10 minutes or more, until
soft.
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Heat
5 tablespoons olive oil in a large frying pan
and fry the sole for 5-8 minutes, turning once.
Pile
the chilies onto plates, top with the fish, slice
the remaining chili and scatter over the top.
Serves
2.
[Waitrose
Food Illustrated, May 2000]
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