Sunflower seed crusted sole
Ingredients
- 4 fillets Dover sole (120 grams each)
- 1/2 teaspoon (3 milliliters) black peppercorns
- 1/2 teaspoon (3 milliliters) lemon zest
- 2 cups (480 milliliters) sunflower seeds
- 3 tablespoons (45 milliliters) sunflower oil
- Salt and pepper, to taste
Directions
- Preheat oven to 400F (205C).
- In a food processor, blend peppercorns, lemon zest, oil, salt and five tablespoons of sunflower seeds until texture is smooth. If mixture is too soft, blend in more sunflower seeds to form a paste.
- Remove sunflower seed paste and set aside.
- Season the sole fillets with salt and pepper.
- Coat top side of fillets with sunflower seed paste, using the back of a tablespoon.
- Press top side of the fish into the remaining sunflower seeds to form a nice crust.
- Place the fish on a baking tray with parchment paper, and bake for 10-12 minutes, or until fish is firm and sunflower seeds have started to brown.
- Remove from the oven and serve hot.
- Serve with warm roasted chickpea salad (see recipe).
