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:
  • 0.5 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


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

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