0
0 ITEM(S) - £0.00 GO

Menu

    • Cornish Sole with Ginger-Lime Sauce

    Mark Sharron
    Easy
    20 minutes
    2
    Cornish sole with ginger-lime sauce is a delicious, easy-to-make dish perfect for a weeknight dinner. Combining fresh ginger and lime juice creates a flavorful and zesty sauce that will surely please your taste buds. The fish is cooked quickly, making it an excellent option for busy weeknights. This dish is also packed with protein and healthy fats, making it a great choice for those looking to maintain a balanced diet.
    1 rating
    layout 0 comment

    Ingredients

    • 4 Cornish sole fillets
    • Salt and pepper
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons honey
    • 2 tablespoons chopped fresh cilantro
    • Salt and pepper to taste

    Method

    • Step-by-Step Method for Cornish Sole with Ginger-Lime Sauce
    • Pat Cornish sole fillets dry with paper towels and season both sides with salt and pepper
    • Place a large non-stick skillet over medium heat and add 1 tablespoon of olive oil
    • Once oil is hot, add 2 fillets to the skillet, cooking for 2-3 minutes per side until lightly golden and just cooked through
    • Transfer cooked fillets to a warm plate and cover loosely with foil to keep warm
    • Add remaining 1 tablespoon olive oil to the skillet and repeat with the remaining 2 fillets
    • Wipe the skillet if needed, then melt 2 tablespoons butter in the same skillet over medium heat
    • Add 2 tablespoons minced fresh ginger and sauté for about 1 minute until fragrant but not browned
    • Stir in 2 tablespoons honey and 2 tablespoons freshly squeezed lime juice, mixing well to combine
    • Simmer sauce for about 1 minute to slightly thicken, then remove from heat
    • Taste the sauce, adjusting salt and pepper to taste
    • Return cooked fillets to the skillet just to coat them lightly with the sauce or spoon sauce over fillets on a serving plate
    • Sprinkle 2 tablespoons chopped fresh cilantro evenly over the plated fillets
    • For plating, arrange fillets on a warm plate, spoon over the ginger-lime sauce, and garnish with extra cilantro if desired
    • Serve immediately, optionally with steamed jasmine rice or sautéed greens on the side