Pan Fried Lemon Sole with Feijoa SalsaFeijoas
Todays recipe isnâ€™t what I think you expect when I say feijoas. It isnâ€™t crumble, or a loaf, or even muffins. No Iâ€™ve gone the savoury route. Ive made Pan Fried Lemon Sole with Feijoa Salsa and it is delicious!
I adore Feijoas. My grandparents had a tree and we would pick them up off the ground and rip them in half and eat them with teaspoons right there in the garden with my grandfather.
Feijoas conjure up memories of childhood freedom and school holiday fun.
Todays recipe isn’t what I think you expect when I say feijoas. It isn’t crumble, or a loaf, or even muffins. No I’ve gone the savoury route. Ive made Pan Fried Lemon Sole with Feijoa Salsa and it is delicious.
The sweet and tangy taste of the feijoas balance out the herbs and red onion and it is the perfect compliment to the Sole.
You want to use feijoas that are just ripe, as if they are too soft they will go mushy in the salsa.
I have used Lemon Sole but you can use any white fleshed fish that is good for frying
You could serve with warm bread and butter or creamy mashed potatoes on the side for larger eaters.
Pan Fried Lemon Sole with Feijoa Salsa
2 fillets of lemon Sole, trimmed and cut down the middle ready to fry
3-4 feijoa (size dependant)
½ red onion
½ a Lime
1/3 cup Herbs – mint &/or coriander
Salt & Pepper
Vegetable Oil & butter for frying
- Slice your onion and soak in cold water for ten minutes. This is to get the acidity out of the onions.
- Roughly chop your salsa ingredients except for the lime
- Drain your red onion and then finely dice the pieces.
- Squeeze the lime over the salsa and season with salt & pepper and a drizzle of olive oil
- Season the fish on both sides and cook in a medium pan with a splash of oil and a small knob of butter. The fish only needs about 2 mins each side to cook.
- Serve the fish over the salsa