Orange Sole Served with a Green Bean Stir-Fry And Roasted L

Categories: Coxon's kit | Coxon2

Serves: 1 servings

Ingredients:

1 1/2 lb Sole fillets; skinned
5 tb Olive oil
1/4 ts Turmeric
2 Onions; sliced thinly
2 Yellow peppers; thinly
-sliced
1 Clove garlic; thinly sliced
1 ts Mixed spice
1/2 ts Thyme
1 Bay leaf
3 Oranges
3 tb White wine vinegar

Instructions:
------------------------GREEN BEAN STIR FRY WITH LEM------------------------
2 Lemons cut into 1/4
2 tb Clear honey
1 Shallot; finely sliced
1 Clove garlic; crushed
8 oz Green beans; sliced
2 tb Dry sherry
2 tb Light soy sauce
1 ts Sesame seeds
1 tb Coriander; chopped
Salt and pepper

Heat the oil in a pan. Season the fish with salt and pepper and cook in the
olive oil pan. Remove from the pan and keep warm.

Blend a little oil with the turmeric and add to the pan. Add the onions,
peppers, garlic, spices, thyme and bay leaf and cook for 5 minutes. Squeeze
the oranges and pour into the pan. Add the white wine vinegar and simmer.
Strain until a smooth sauce. Pour over the fish.

Green bean stir-fry with roasted lemons: Roast the lemons brushed with
honey in a roasting tray for 25 minutes in a preheated oven at
200C/400F/gas6. Heat the oil in a wok and cook the onion and garlic until
soft. Add the green beans and stir fry.

Add the sherry, soy sauce and sesame seeds. Add the coriander. Place on to
a warm plate and add the roasted lemons.

Place the sole over the top of the stir fry and drizzle with the sauce.

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