This succulent sole fish dish blends all of my fave ingredients together. Ghee, tarragon and turmeric. It smells heavenly. Save the leftover for a pasta dish.
INGREDIENTS
Sole Fish Fillets, 2
Ghee, 2-3 tbsp
Olive Oil
Indian Shallot, 1, sliced
Garlic, 4-5 cloves, lightly chopped
Fresh Dill for Garnish
Sea Salt
Black Pepper
Cherry Tomatoes
Chili Flakes (optional)
For Fish Rub:
Tarragon, 2 tbsp
Cumin, 3 tsp
Turmeric, 2 tsp
DIRECTIONS
Pre-heat a large wok for approx. 5 minutes.
Rub fish with spice mixture.
Melt ghee on wok, add a bit of olive oil. Sauté shallots and garlic.
Place fish carefully to not splatter oil. Sprinkle a bit of salt and black pepper.
Squeeze more lime and sprinkle more spices if needed. Cook for a few minutes.
Flip fish carefully with two spatulas. Cook for a few minutes on the other side.
Add cherry tomatoes and chili, finish with dill on top. Serve.
