Witch Sole with Chilli, Ginger and Lime
Witch Sole is a species of flatfish found in the North Atlantic Ocean and is abundant in regions around the UK, Iceland and Norway. It also goes by the name 'Witch Flounder' and 'Torbay Sole'. It is highly regarded for its delicate, sweet flesh and can be used in a variety of recipes like this Asian inspired one with chilli and ginger.
What you’ll need
- 1 whole witch sole
- 1 lime
- 5 slices fresh ginger
- Extra finely sliced ginger for the sauce - about 1 tbsp
- 2 tbsp butter
- fresh red chillis - chopped
- 1 tsp fish sauce
- salt to taste
- chopped chives
Let's Cook!
Step 1
Preheat oven to 180C (Fan oven). Make a long slit in the middle of the witch sole and cut inside the flesh, peeling it away from the bone so that you have a 'pocket' on each side of the slit. Grate the lime zest and insert this into the pockets along with the ginger and 2-3 lime slices . Sprinkle both sides of the fish with salt. Place on some baking paper and then onto a baking pan. Bake in the oven for 14-16 minutes.
Step 2
Meanwhile, add the butter to a saucepan and once melted add the finely sliced ginger and chilli - cook until golden brown. Squeeze in the juice of half a lime and add the fish sauce. Take of the heat and allow to cool slightly.
Step 3
When the sole is ready, remove from the oven and pour over the chilli and ginger butter. Sprinkle with the chives and serve immediately with rice, vegetables or an Asian side salad.
