1 kg/24 lb sole fillets, skinned
2 tablespoons passata
2 tablespoons chopped onion
2 tablespoons lemon juice, strained
1 tablespoon orange juice, strained
dash of Worcestershire sauce
pinch of chilli powder


1.Place the sole fillets in a serving dish. Mix together the passata, onion, lemon juice, orange juice, Worcestershire sauce, chili powder and a pinch of salt in a bowl
2.Pour this mixture over the fish and set aside in the refrigerator to marinate for at least 4 hours.
3.Remove the dish from the refrigerator 10 minutes before serving.

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