Sole with Lime and Cucumber Salsa

This recipe is taken from Leiths Simple Cookery Bible. It is a good recipe for light Summer dish.

Ingredients

Cooking Time 10 minutes
Preparation Time: 10 minutes
Serves 4

12 Sole Fillets
seasoned plain flour
oli, for frying

For the salsa
½ cucumber
2 tablespoons oil
1 tablespoon chopped fresh dill
1 tablespoon lime juice
zest of ½ lime, finely grated
½ teaspoon caster sugar
2 tablespoons sunflower oil
Salt and freshly ground black pepper

1. Heat the oven to the lowest setting
2. Make the salsa: Peel the cucumber, or if preferred leave the skin on for the colour. Cut it in ½ lengthways and scoop out the seeds.
3. Cut the cucumber into as small a dice as possible. 4. Mix the cucumber with the remaining salsa ingredients and season with salt and pepper.
5. Dip the sole fillets in the seasoned flour and shake off any excess
6. Heat the oil in a heavy frying pan, asdd some of the fish fillets and cook over a medium heat until lightly browned, then turn over and brown on the other side (about 2 minutes on each side).  Keep the fish warm in the oven and fry the remaining fish in batches.
7. Place 3 fillet sole on each warmed individual plate with a spoonful of the salsa.