Fish
1 kg (4 fillets) of sole
Juice of 1 lemon
1 dessert spoon of crushed garlic
Salt and black pepper to taste
Sifted wheat flour, for breading
Soya Canola Oil, for grilling
Sauce
2 tablespoons of Canola Soya Oil
1 finely chopped onion
5 medium ripe tomatoes, chopped
1/3 cup sliced black olives
1 dessert spoon of chopped fresh basil leaves
3 large cloves of sliced garlic
Baked potatoes
4 potatoes
2 tablespoons Soya Canola Oil
Salt to taste
Salmon: In a pyrex, place the fillets, lemon juice, garlic, black pepper, mix well and set aside for 30 minutes while you prepare the sauce, garlic and potatoes. Then remove the fillets from the marinade, sprinkle with salt and lightly dust with flour. In a large, non-stick frying pan, add 2 to 3 tablespoons of Soya Canola Oil and heat. Add 2 sole fillets and fry them first on one side and then on the other, until they are cooked through and golden brown. If necessary, add a little more oil and fry the other 2 fillets.
Sauce: in a medium frying pan, add 2 tablespoons of Soya Canola Oil and heat. Add the onion and fry until golden. Add the tomatoes and olives and cook for a few minutes just to let the tomatoes wilt a little. Turn off the heat, add the fresh basil and set aside. In a small frying pan, heat the remaining Soya Canola Oil. Add the garlic slices and let them fry until golden brown. Remove from the heat and set aside.
Baked potatoes: wash the potatoes and cook in boiling salted water for 8 to 10 minutes. Remove from the heat, allow to cool, remove the skins and cut the potatoes in half lengthways. Place the potatoes on a baking sheet, drizzle with a little Soya Canola Oil, sprinkle a little salt and bake in a preheated oven at 180 °C until they are golden brown and cooked through.
Montage.
Assembly: serve the steaks immediately after preparation, accompanied by the warmed sauce, the garlic chips and the roasted potatoes.
Serve the steaks immediately after preparation.
