INGREDIENTS: FOR 1 PERSON
whole lemon sole (gutted) 400-600 gm
ginger, thinly sliced 1 tbsp
long red chilli, sliced 5-6 slices
butter 2 tbsp
fish sauce 1 tsp
sea salt 2 tsp
spring onion, diced 1 tbsp
Preheat oven 200ºC/400ºF. Make a long slit in the middle of the fish and cut inside the flesh, peeling it away from the bone to create a little pocket on each side. Grate some lime zest, about half a teaspoon, and cut 2-3 thin slices. Sprinkle the sole with a little sea salt on each side.
Stuff the ginger and lime slices inside the flesh pockets on one side of the fish and place it on an oven tray line with baking paper. Place fish in the oven and cook for 12-15 minutes or until cooked throughout.
Add butter to a medium frying pan and bring to medium-high heat. Add ginger and chilli and cook until golden brown and slightly crispy, a couple of minutes. Add lime zest, juice of half a lime, and fish sauce. Stir through and take off the heat.
Remove sole from the oven and pour over the butter sauce with ginger and chillies. Sprinkle with some diced onion, a little extra sea salt and maybe some more fresh lime juice to serve.