500g ripe tomatoes, skinned, cored, quartered and deseeded
90g banana shallots, peeled and cut in half lengthways
1 long red chilli, cut in half lengthways and deseeded
2 garlic cloves, peeled
4tbsp olive oil
juice of 4 limes
½tsp caster sugar
½tsp horseradish sauce
150g-200g thin green beans, sliced in half lengthways
1 large Dover sole or
2 x 350g sole, trimmed
1tbsp plain flour, for dusting
20g clarified butter, ghee
or unsalted butter
25g coriander, leaves removed and chopped
2 limes, sliced
Preheat the oven to 200C/400F/Gas 6. Line a baking tray with foil and add the tomatoes, shallots, chilli and garlic. Season with salt and black pepper and spoon over 2 tablespoons of the oil. Place in the oven for 15 minutes.
Meanwhile, pour the lime juice into a small saucepan, add the sugar and boil down for about 7 minutes, or until there is about 1 tablespoon of liquid. Take off the heat and set aside to cool.
In a small bowl, combine the mayonnaise and horseradish. When the lime juice has cooled, add ¾ teaspoon of it to the mayonnaise mixture, stir well and set aside until ready to use.
Remove the tomatoes, shallots, chilli and garlic from the oven, roughly chop and place in the bowl with the remaining lime juice.
Cook the green beans in boiling salted water for 3 minutes. Drain the beans, reserving the hot water, and refresh in cold water.
Season the fish with sea salt and black pepper and dust lightly with flour, tapping off any excess.
Melt half the clarified butter or ghee in a large non-stick frying pan and fry the fish for 3 minutes, until the underside is golden. Add the remaining ghee, turn the fish and fry for a further 2-3 minutes.
Warm the salsa slightly, add the chopped coriander, remaining oil and season with sea salt and black pepper to taste.
Reheat the beans in the reserved water. Remove the Dover sole fillets from the bone as you serve and accompany with the salsa, beans and lime mayonnaise.