Lemon, Garlic and Thyme Sole with Chimichurri Tagliolini
Apart from Norwegian salmon, Kingklip and fish from a tin, I do not prepare a large variety of fish at home. In addition to this, my husband is of the salmon sashimi, prawns and lobster only mentality when it comes to his seafood favourite-favourites.
Imagine my utter delight, when I prepared these East Coast Sole (yes, Orange on SASSI’s list) and was met with compliments such as “I’ve never eaten a better prepared fish!”.
The problem, I find, with fish in restaurants, unless its the fail safe sashimi (soya sauce and wasabi- how could you possibly go wrong?), is that fish is often dry, flavourless and altogether uninspiring. Surprisingly, I’ve had this experience at some of the top end establishments too. I recall Sole eaten in the last month and a half at a top 10 Cape Town restaurant (hint, it’s in the top 5 constantly)- at least 2 of the three adjectives used in my description of badly prepared fish, could be applied here. So disappointing.
Back to the Sole- which are a breeze to prepare. The marinade used will give the fish a fresh, zingy taste and the olive oil is quite literally like face moisturiser. Also, it’s done in a flash in the oven, so there is no risk of drying out, or waiting about hungrily for your meal. This meal is all about fast, fresh and fabulous.
Start by preparing the Chimichurri Sauce (which is a versatile Argentinian pesto) at least two hours in advance or you could use the one by Princess Pesto which I did, and find excellent, followed by the fish marinade, then boil the pasta while you slip the dressed fish into the oven.
* Chimichurri is excellent served with steak, roast lamb and on sandwiches too.
Chimichurri Tagliolini with radish and baby spinach
2 cups fresh tagliolini, boiled. This won’t take more than 4 minutes to prepare.
5 tablespoons Chimichurri, either prepared yourself and left to rest for two hours, or the jar variety. I enjoy the Princess Pesto version, as it has green and red chillies in, not enough to burn, but sufficient for a wicked little love bite
1 radish, finely slice
8 baby spinach leaves, roughly torn
Mix the Chimichurri into the pasta, to coat well. Add radish and spinach and toss. Set aside.
>Garlic, Lemon and Thyme East Coast Sole
250g Sole (2 fillets), skinless, bone on
2 cloves Garlic
30 ml extra virgin olive oil plus extra
few springs thyme
12 vine ripened baby tomatoes
1 salad onion or 1/3 spring onion, chopped
Preheat oven to 180 degrees and grease or Spray n Cook an oven tray.
Using a pestle and mortar, bash together the garlic, oil, lemon, thyme and salt. Always, a fun task!
Coat the sole with this marinade.
Arrange tomatoes at the bottom of the tray, place sole on top and sprinkle salad onions over. Add a drizzle of extra virgin olive oil.
Bake for 4 minutes. Flip fish over. Place tray closer to the grill element and grill for 4 minutes.
Plate tagliolini up and serve sole over. Serve the softened baby tomatoes on the side. They make for a great cheat’s salsa. No other fiddling required!
Love to hear your thoughts!