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🍽️ Baked Sole with Fresh Paprika Sauce and Crunchy Vegetable Salad

274 kcal · 30 min · 4 servings

Ingredients

• 1 Sole (ca. 2 kg, kitchen-ready)
• Salt
• Pepper (from the mill)
• 1 red bell pepper
• 1 shallot
• 3 garlic cloves
• 1 unpeeled lime
• 4 tbsp olive oil
• 2 zucchini
• 3 carrots
• 2 tbsp white balsamic vinegar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Rinse the sole thoroughly and pat it dry with a kitchen towel.
3. 3. Season the fish with salt and pepper.
4. 4. Wash the peppers and cut them in half lengthwise.
5. 5. Remove the seeds and the white inner walls of the peppers.
6. 6. Cut the pepper flesh into very small cubes.
7. 7. Peel the shallot and the garlic.
8. 8. Finely dice the shallot and the garlic as well.
9. 9. Rinse the lime under hot water.
10. 10. Grate the zest of the lime.
11. 11. Squeeze the juice of the lime.
12. 12. Mix the pepper cubes, shallot cubes, garlic cubes, lime zest, and lime juice in a bowl.
13. 13. Add two tablespoons of oil to the mixture and stir everything well.
14. 14. Line a baking tray with baking paper.
15. 15. Place the fish on the prepared baking tray.
16. 16. Brush the fish with the paprika marinade.
17. 17. Place the tray in the preheated oven.
18. 18. Bake the fish for 35 to 40 minutes.
19. 19. Wash the zucchinis while the fish is baking.
20. 20. Slice the zucchinis into paper-thin, long slices or use a peeler.
21. 21. Peel the carrots.
22. 22. Peel the carrots into paper-thin slices as well.
23. 23. Mix the zucchini and carrot slices in a bowl.
24. 24. Add oil and vinegar to the vegetables.
25. 25. Season the salad with salt and pepper.
26. 26. Take the fish out of the oven.
27. 27. Plate the fish.
28. 28. Serve the fish with the zucchini-carrot salad.

Nutrition per serving

• kcal: 274
• Protein: 25 g · Fett/Fat: 13 g · Carbs: 12 g