Lemon Sole with Mango and Cucumber Salsa

Great fish with a Latin twist.


  • 4 fillets lemon sole (with the skin on)
  • oil for cooking
  • plain seasoned flour
  • salad leaves (rocket and baby spinach)
  • juice of 1 lemon
  • handful of poppy seeds
  • 3 tblsp walnut oil
  • salt and pepper
  • for the mango salsa:
  • 0.50 a cucumber
  • 1 mango
  • 1 shallot (finely chopped)
  • juice of half a lime
  • 1 tsp sweet chilli sauce
  • 6 sprigs of coriander
  • pinch of salt


  1. For the Mango Salsa:
  2. Peel and dice the mango.
  3. Dice the cucumber and shred the coriander.
  4. Mix these ingredients in a bowl.
  5. For the Dressing:
  6. Mix together the lemon juice, walnut oil, salt and pepper.
  7. Toss the salad leaves in the dressing and sprinkle the salad with poppy seeds.
  8. Coat the fish in seasoned flour and tap off excess.
  9. Fry flesh side down first. Fry for 3 minutes on both sides until golden brown.
  10. Place a pile of salad on plate; add the fish and a spoon of the mango salsa.


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