Light sole fish and chips

Crispy sole fillets served with roasted cauliflower chips, a lighter version of traditional fish and chips.

Gluten-Free
schedule Prep (min)
15 min
whatshot Cook (min)
10 min
timer Total (min)
25 min
account_circle Servings
4
340 kcal
Par portion
20.0 g
Lipides
36.0 g
Protéines
2.0 g
Glucides nets
Ingredients
4 sole fillets, 150g each 4 sole fillets, 150g each
400g cauliflower florets in sticks 400g cauliflower florets in sticks
2 tablespoons of olive oil 2 tablespoons of olive oil
2 lemons cut into quarters 2 lemons cut into quarters
Salt and pepper Salt and pepper
Instructions
  1. Brush cauliflower sticks with oil, salt and pepper;
  2. Meanwhile, salt and pepper the sole fillets then cook for 3 to 4 minutes per side in a hot pan to obtain a nice golden brown.
  3. Arrange the fish and cauliflower chips, serve with lemon wedges.
Tips
  • Add a light tartar sauce or low-carb mayonnaise.
Selected ingredients

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Light sole fish and chips
Light sole fish and chips

Crispy sole fillets served with roasted cauliflower chips, a lighter version of traditional fish and chips.

Callum Wright

Chef Callum Wright

Australia

Coastal-Low-Carb

Fresh, simple, fire-based cooking inspired by Australian coastal life and indigenous ingredients.

9 Articles 5 Recipes
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