SUBSCRIBE FOR WEEKLY FEATURES & DEALS

Sole with Chermoula

sole with chermoula

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.

Enjoy!

 

Click here for more exciting recipes by Karen Food.