Coated sole fillets in citrus juices and pomegranate molasses
Servings: 2
A fish recipe inspired by Iranian cuisine
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Ingredients
- 2 Sole prepared in fillets
- 400 gr Potatoes
For the coating (breading)
- 1 tablespoon Flour
- ½ Teaspoon Turmeric
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Sweet pepper
For the cooking
- 5 heads Garlic
- 5 Tablespoon Olive oil
- 1 Orange
- 1 Lemon
- 1 pinch Saffron
- ½ Teaspoon Pomegranate molasses
- 1 knack Butter
- ½ cup Dill
- ½ cup Parsley
Instructions
- Cut the potatoes into small pieces with their skins on and cook them in salted water (about 15 minutes)
- Then mix the orange juice and lemon juice.
- Add the saffron pistils, and set aside for at least ten minutes.
- Mix all the ingredients for the breading.
- Wipe off and dry the fish fillets.
- Brown the garlic in two tablespoons of olive oil in a frying pan over low heat. The oil should not sizzle, and the garlic cloves should just reach a nice golden color.
- Set aside.
- Add the drained potatoes and a tablespoon of oil, and fry for about ten minutes.
- Set aside and keep warm.
- Add the remaining olive oil to the pan.
- Bread the fillets and cook them for about two minutes on each side over low heat. Just long enough to brown them.
- Add the golden garlic, citrus juice mixture, molasses and a knob of butter.
- Cover and cook over low heat for a few minutes.
- Serve with the chopped herbs.
Notes
The orange and lemon gave me 200 ml of juice instead of the 130 ml indicated in the original recipe but I used it all up, keeping the sauce that was left in the dish afterwards, which I will use for a purée or to flavour rice.