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    • Cornish Sole with Coconut-Curry Sauce

    Cornish Sole with Coconut-Curry Sauce

    Mark Sharron
    Easy
    20 minutes
    2

    Cornish sole with coconut-curry sauce is an easy and delicious dish that will impress any guest. This recipe combines the delicate flavour of Cornish sole with a creamy, flavourful coconut-curry sauce. The combination of flavours is both exotic and comforting. The dish is also simple to prepare and can be enjoyed as a main course or an accompaniment to a larger meal. The nutritional information for this recipe is also impressive, as the dish is low in calories and fat and high in protein.

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    Ingredients

    • 4 Cornish sole fillets
    • 1 tablespoon olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup canned coconut milk
    • 2 tablespoons red curry paste
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon freshly squeezed lime juice
    • 2 tablespoons chopped fresh cilantro leaves, for garnish

    Method

    • How to Make Cornish Sole with Coconut-Curry Sauce
    • Pat Cornish sole fillets dry with kitchen paper
    • Season both sides of the fillets with sea salt and black pepper
    • Set a nonstick skillet or sauté pan over medium heat
    • Add olive oil and let it warm until shimmering
    • Carefully place fillets in the hot pan, spacing them apart
    • Cook fillets for 2–3 minutes on the first side, undisturbed
    • Gently flip each fillet with a fish spatula
    • Cook for another 1–2 minutes, or until just opaque and flakes easily
    • Transfer cooked fillets to a warm plate, cover loosely to keep warm
    • In a clean small saucepan, add red curry paste over medium-low heat
    • Stir curry paste for 30 seconds to release aroma
    • Pour in coconut milk, stir to fully mix with curry paste
    • Add fish sauce and brown sugar, stirring until dissolved
    • Simmer sauce for 2–3 minutes to slightly thicken
    • Remove sauce from heat and stir in lime juice
    • Taste and adjust seasoning if necessary
    • Spoon coconut-curry sauce onto each serving plate in a pool
    • Place a Cornish sole fillet atop the sauce
    • Garnish with chopped fresh cilantro leaves
    • Serve immediately, optionally with steamed jasmine rice or lightly sautéed vegetables