Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 sole fillets, about 85 g/3 oz each, skinned 3 tomatoes, peeled, deseeded and finely chopped 1 fresh jalapeño chilli, deseeded and finely chopped 4 spring onions, trimmed and finely chopped 5-cm/2-inch piece cucumber, peeled and finely chopped 1 tbsp chopped fresh tarragon 85 g/3 oz cottage cheese 2 tbsp finely grated orange rind 4 tbsp water pepper orange wedges, to garnish salad, to serve.
1 Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly rinse the sole fillets, pat dry on kitchen paper and reserve. 2 Put the tomatoes, chilli, spring onions and cucumber in a bowl and stir in the tarragon. Beat in the cottage cheese and 1 tablespoon of the orange rind and add pepper to taste. 3 Place the sole fillets skinned-side down on the work surface and spread the fillets with a little of the prepared salsa. Roll up each fillet and secure with a wooden cocktail stick or small skewer. Place in an ovenproof dish. Reserve the remaining salsa. 4 Blend the remaining orange rind with the water and pour around the fish. Cover with foil and bake for 15-20 minutes, or until the fish is cooked. 5 Remove the fish with a slotted spoon and place on individual serving plates. Garnish with orange wedges and serve with salad and the reserved salsa.
calories per fillet 87