Name: Lemon sole with chipotle & ancho chilli recado
Total time: 1 h
Yield: 1
Cuisine: mexican
Ingredients: 4 lemon sole or dab fillets skin on, from sustainable sources; 1 lime; 4 cloves of garlic; 2 dried chipotle chillies; 2 dried ancho chillies; 1½ tablespoon dried oregano; ½ a lime; 14 ripe cherry tomatoes; 1 Lebanese cucumber; 3 spring onions; 1 ripe avocado; extra virgin olive oil; 1 lime

Lemon sole with chipotle & ancho chilli recado

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Total Time:
1 hour

Ingredients:

4 cloves of garlic
4 lemon sole or dab fillets skin on, from sustainable sources
1 lime
2 dried chipotle chillies
2 dried ancho chillies
1½ tablespoon dried oregano
½ a lime
14 ripe cherry tomatoes
1 Lebanese cucumber
3 spring onions
1 ripe avocado
extra virgin olive oil

Instructions:

1. Preheat the oven to 180ºC/gas 4. Roast the unpeeled garlic in a small roasting tin for 15 to 20 minutes until soft. Let it cool, then peel. 2. Soak the chipotle and ancho chillies in boiling water for 15 minutes. Drain, reserving the liquid. Blend the chillies, garlic, oregano, and salt in a food processor. Add lime juice and reserved liquid. 3. Marinate the fish in the recado for 30 minutes in the fridge. 4. Make the salad by mixing tomatoes, cucumber, spring onions, and avocado with oil and lime juice. Season. 5. Grill the fish on a barbecue or griddle pan for 3 minutes per side, basting with more marinade. Serve with avocado salad and lime wedges.

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