Sole with Chermoula
2-3 sole fillets per person
olive oil or butter, for cooking fish
3-5 large cloves garlic
¼ tsp cayenne
1 heaping tbs cumin
pinch saffron
½ bunch parsley
1 whole bunch cilantro
handful mustard sprouts
handful radish sprouts
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
In a mortar or blender, mix the garlic, cayenne, cumin, saffron, herbs and sprouts, lemon, vinegar, olive oil, and salt, to a paste.
Just before serving, heat butter or olive oil in a sauté pan to medium heat. Season the fillets. Cook a couple of minutes per side and plate. Spoon Chermoula over the fish.
Serve immediately.
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