Gallos fritos con olivada | Pan-fried Cornish sole with an olive tapenade
My mum always cooks this fish as it is very affordable and delicious. I learn recently 90% of all the Cornish Sole from the UK is exported to Spain, which is outrageous, it should be consumed locally but t is an ugly looking fish and unfortunately that is enough to put people off, as well as the fact that it has recently been renamed from it’s predecessor “Megrim sole” which again didn’t sound very appealing. But what matters is that it is delicious and delicate, so I hope I entice more Brits to buy it from their local fishmongers!
INGREDIENTS
4 Cornish soles, cleaned and prepared
4 tbsp plain flour
Salt to season
100ml olive oil
FOR THE TAPENADE
1 tbsp capers
3 sprigs of parsley
11 green pitted olives
1 small garlic clove
A squeeze of lemon juice
A pinch of black pepper
A pinch of chili flakes
25ml extra virgin olive oil
We are going to start preparing the tapenade by blending all the ingredients in a food processor for just 10 seconds or until it still quite coarse.
Season the sole on both sides with some salt and lightly coat them in flour.
Place a wide frying pan over medium to high heat and fry the soles for about 3 minutes on one side and 1 minute on the other or until is cooked. Pat dry with some kitchen paper.
Serve with a wedge of lemon and a dollop of the tapenade. Enjoy
