Sole with Orange
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 115 g/4 oz each 2.5-cm/1-inch piece fresh root ginger, peeled and grated 2–3 garlic cloves, crushed 1 tbsp grated orange rind 4 tbsp orange juice 1 tbsp soy sauce salad, to serve TO GARNISH orange wedges fresh parsley.
1 Remove any fine bones from the sole fillets and rinse lightly. Pat dry with kitchen paper and place in a large shallow dish. 2 Mix the ginger, garlic, orange rind and juice and soy sauce together in a bowl and pour over the fish. Cover loosely and leave to marinate in the refrigerator for at least 30 minutes, or longer if time permits. Spoon the marinade over the fish occasionally if marinating for longer 3 Preheat the grill to high and line the grill rack with foil. Drain the marinade from the fish, reserving the marinade, and place the fish on the grill rack. Grill for 4-5 minutes, or until cooked. Spoon a little of the marinade over the fish while cooking. 4 Remove the fish from the grill rack, transfer to serving plates, garnish with orange wedges and parsley and serve with salad.
calories per fillet 99