Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
4 fillets Dover sole (4 ounces each or 120 grams each)
½ teaspoon (3ml) black peppercorns
½ teaspoon (3ml) lemon zest
2 cups (480ml) sunflower seeds
3 tablespoons (45ml) sunflower oil
Salt and pepper, to taste
Method:
Preheat oven to 400oF (205oC).
In a food processor, blend peppercorns, lemon zest, oil, salt and 5 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.
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