A celebratory twist on classic fish and chips by Cooking with Claire. Think golden roast potatoes with lemon, garlic and herbs, alongside delicate oven-grilled sole bathed in citrus butter and gentle heat. Light, fresh and perfect for New Year’s lunches.
Ingredients
2–3 fresh sole fillets
3 tbsp butter, melted
2 garlic cloves, finely crushed
Juice of ½ lemon
1 tsp sweet smoked paprika
¼ tsp cayenne pepper (optional)
½ tsp chilli flakes (optional)
Salt & pepper to taste
For the crispy roast potatoes
700 g baby potatoes, halved
3 tbsp olive oil
2 garlic cloves, crushed
Zest of 1 lemon
1 tsp smoked paprika
½ tsp dried oregano or rosemary
Salt & cracked black pepper
Method
Roast the potatoes
Preheat oven to 200°C (fan).
Toss potatoes with olive oil, garlic, lemon zest, paprika, oregano, salt and pepper.
Spread on a tray (don’t overcrowd) and roast for 30–35 minutes, turning once, until golden and crisp.
Prepare the sole
Switch oven to grill or high heat once potatoes are nearly done.
Place sole fillets in an oven-safe dish.
Mix butter, garlic, lemon juice and spices. Spoon generously over the fish.
Grill
Grill sole for 8–10 minutes, until just cooked and flaky.
Finish with a squeeze of fresh lemon.
Plate the crispy potatoes first, top with delicate sole, and finish with a light yoghurt or aioli dip, and an optional green salad with cucumber, fennel & citrus. Serve with a G&T or crisp bubbly.