Ingredients
15 total- 250 g of apricots, stoned and diced
- 150 g of tomatoes, diced
- 5 anchovies, 2 chopped to a paste and 3 finely chopped
- 2 garlic cloves, 1 crushed or grated and 1 whole
- 1 tbsp of coriander seeds, toasted and crushed
- 7.5 tbsp of extra virgin olive oil
- 2.5 tbsp of cider vinegar
- 2 tbsp of basil, chopped
- 2 tbsp of flat-leaf parsley
- 400 g of salad potatoes
- 100 g of fine green beans, trimmed
- 150 g of sugar snap peas
- 1 tsp of dijon mustard
- 4 lemon or dover sole fillets
- 20 g of brown rice flour or plain flour (gluten free if required)
Method
4 stepsStep 1
To make the salsa, combine the apricots and tomatoes with the 2 anchovies chopped to a paste, the crushed garlic, coriander seeds, 2½ tbsp of the extra virgin olive oil, 1½ tbsp of the cider vinegar and half the chopped herbs. Season to taste and set aside (or chill if making ahead).
Step 2
To make the potato salad, boil the potatoes in a large pan of salted water for 10 mins, until tender. Add the beans and peas and cook for 3 mins more. Drain and return to the pan. In a blender, blitz the 3 finely chopped anchovies with the remaining garlic clove, 3 tbsp extra virgin olive oil, 1 tbsp cider vinegar, the mustard and a pinch of salt. Pour over the potatoes and beans, add the remaining herbs and toss to combine; season well.
Step 3
Pat the fish dry with kitchen towel, then season and dust with flour. Heat 2 tbsp olive oil in a large non-stick frying pan over medium heat. Cook skin-side down for 2-3 mins; turn and cook for 2-3 mins more until it’s cooked through.
Step 4
Serve the fish topped with the salsa and potato salad on the side.