4 x 8oz sole (or any other flatfish eg plaice or skate)

SALSA
1 red pepper, deseeded and finely chopped
8 cherry tomatoes, quartered
1 red onion, finely chopped
Pinch of sugar
1 red chilli, deseeded and finely chopped
1 teaspoon extra virgin olive oil
2 tablespoon rice vinegar
1 lime - grated zest juice
Sea salt
Black pepper
Coriander - to garnish

METHOD

SALSA
Mix together the red pepper, tomatoes and onion.

Add the sugar, chilli, vinegar, oil and the zest and juice of 1 lime. Mix thoroughly and leave to stand for 30 minutes

FISH
Lay the fish fillets on a board and halve lengthways. Pile the salsa on the tail end of the fillets, season and roll up neatly.

Place the rolled fillets onto a sheet of foil, securing the ends to form a parcel

Half fill a large shallow pan with boiling water and place the foil parcel into the pan. Cover and cook on a low heat for 5-6minutes.

Serve with chopped coriander.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS