Whole Roasted IceMar Sole with Porchetta Spices
Makes 1-2 servings
Whole sole pairs wonderfully with this combination of flavours.
2 Tbsp (30 mL/24 g) extra-virgin olive oil, divided
1 whole IceMar sole, skinned and gutted
1 3/4 oz (50 g) pancetta, finely diced
2 cloves (6 g) minced garlic
1/2 tsp (2.5 mL/1.5 g) fennel seeds
1/4 tsp (1 mL/0.5 g) chili flakes
1/4 cup (60 mL/3 g) loosely packed fresh sage leaves
1 Tbsp (15 mL/3 g) fresh rosemary leaves, coarsely chopped
1/4 cup (60 mL/40 g) seeded diced tomato
1/4 tsp (1 mL/1g) finishing salt
Have the oven heated to 350°F (175°C).
Heat 1 Tbsp (15 mL/12 g) of the oil in a large, nonstick pan over high heat. Season the sole with salt and pepper and place presentation side down in the pan. Fry until crispy and golden brown. Flip the sole over and place the whole pan in the oven. Roast for 10 minutes.
Heat the remaining oil in a small frying pan over medium heat and add the pancetta. Cook until it starts to brown and add the garlic, fennel and chili flakes. Cook until the garlic sizzles. Add the sage and rosemary and continue cooking until the sage leaves curl. Add the tomato and toss. Plate the sole and spoon the pancetta mixture over it. Sprinkle with the finishing salt.
Recipe courtesy of Karen Barnaby
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