Sole with cooked pepper salsa

“Why must you a fish fry
When grilled tender, brown
Out of the oven it does fly
Onto a plate eager & waiting
Along with a sauce varied
That simmers on the edge
Flaky, with buttery goodness
It becomes a pledge”
2 fresh fillets of Sole or Cod (or any light white fish)
For the Marinade
2 tablespoons olive oil
2 tablespoons light soy sauce
1 tablespoon white vinegar
½ teaspoon thyme flakes
½ teaspoon dried basil
1 teaspoon fresh garlic & ginger paste
Salt & pepper to taste
For the Salsa
½ tomato, diced
½ cup of diced red and green peppers
¼ onion, sliced lengthwise
Leftover marinade from the fish
Fresh coriander leaves
Lemon juice
Pre heat the oven to 180 deg C
Mix the ingredients for the marinade. Make slight slits in the fish fillets and toss it in the marinade. Cover and refrigerate for 4-5 hours
Drain any excess marinade from the fish. Heat it in a pan. Add the onions and tomatoes and cook till tomatoes are tender. Add the pepper and cook for a few more minutes on low heat. Sprinkle coriander and lime juice and remove from heat.
Put the Fillets on a baking tray and bake for 10-12 minutes. The fish should begin to flake on touching with a fork. Then turn the oven to grill and grill on 200 deg C for another 5 minutes to get a crisp surface. Remove and serve on a bed of the salsa. A light and quick meal!

Salmon Fillet w/Spicy Butter Sauce & Peri-Peri Mash

“A Salmon,
Swimming up the river,
Crowned in orange
And glistening silver.
The same Salmon
Silly as a bell,
Caught in a fisher’s net
Oh! what the hell.
Cold, lifeless
No glam, no wow,
May as well cook it
And eat it now.”
For the Salmon Fillet
1 Salmon Fillet, 150-200gm
3 tablespoons olive oil
½ teaspoon black pepper
4 cloves, 2 crushed 2 whole
Salt to taste

For the Butter Sauce
6 tablespoons salted butter
2 gloves of garlic, crushed
½ teaspoon grated ginger
2 red chilies, diced
2 teaspoon lemon juice
½ teaspoon dried parsley
Salt to taste

For the Mash
2 potatoes, boiled
¼ cup milk
3 tablespoons butter or margarine
3 tablespoons peri-peri sauce
1 teaspoon Indian chat masala
Salt & pepper to taste

Marinate the Salmon in 1-tablespoon olive oil, salt and pepper and refrigerate for 2 hours.

To make the sauce: Heat the butter in a pan. Once melted, add lemon juice (or 1 teaspoon white vinegar), ginger, garlic, salt and red chilies and simmer on low flame for a few minutes. Remove from heat.

To make the mash:  Mash the boiled potatoes in a pan. Stir in the rest of the ingredients and blend till the mixture is creamy and smooth.

To make the fillet: Heat 2 tablespoons olive oil in a pan. Place the salmon fillet (skin side down) and turn the flame to medium. Cook for approx 5 minutes each side, depending on your preference. 

Alternatively, preheat oven to 175 degree C and bake the fillet for 8-10 minutes, carefully turning it in between so it’s evenly cooked on both sides.
Place some mash on a plate. Put the fillet on top and drizzle the lemon butter sauce over it. Serve hot with a side salad or steamed vegetables.