Caribbean Baked Sole Fillets

Makes : 2 servings

Ingredients :

Potato fries
300g russet potatoes (scrubbed)
700ml Seri Murni Pure Vegetable Oil
A pinch of salt

Caribbean baked sole fillets
200ml S&P Santan Coconut Milk
60ml lime juice (freshly squeezed)
3 tbsps tomato paste
60g fresh oregano
1 tbsp onion powder
1 tbsp garlic powder
1 tsp coarse black pepper
1 tsp red chilli flakes
½ tsp salt

3 tbsps Seri Murni Pure Vegetable Oil (for greasing the aluminium foil)
2 sole fish fillets, approximately 250g each (skin and bones removed)
200g broccoli (cut into florets)

Method :

Potato fries

1. Leaving the skin on, cut the potatoes into thick, large strips.
2. Heat Seri Murni Pure Vegetable Oil in a pan over medium heat. In small batches, fry the potatoes, flipping frequently until they are light golden brown.
3. Remove the potatoes from the pan and drain on paper towels. Let cool for 10 minutes.
4. With the remaining oil in the same pan, refry the potatoes over high heat until crispy and golden brown.
5. Remove from pan and drain on paper towels.
6. Season immediately with salt.

Caribbean baked sole fillets

1. To prepare the caribbean sauce, combine S&P Santan Coconut Milk, lime juice, tomato paste, fresh oregano, onion powder, garlic powder, coarse black pepper, red chilli flakes and salt in a mixing bowl. Stir to mix well.
2. Preheat oven to 180°C.
3. Prepare a baking tray lined with aluminium foil and greased with Seri Murni Pure Vegetable Oil.
4. Transfer the sole fillets to the baking tray.
5. Spread the top of the fillets with caribbean sauce and place the broccoli on the tray. Bake for 15 minutes or until the fish flakes easily with a fork.