Sometimes, spices just don’t cut it. Enter: home-made, cold-steeped infused oils, where the possibilities truly are endless.

INGREDIENTS

GROUP A: SOLE

• 1 sole fillet (~ 110 g)

• 1/2 tsp freshly grated lemon zest

• 1/4 tsp ground pepper from Sichuan peppercorns

• Pinch of ground nutmeg

• Smoked Maldon sea salt, to taste

• Drizzle of garlic/chive oil - recipe here

• Squeeze of fresh lemon juice

GROUP B: SIDES

• 7 - 10 baby gold potatoes, halved

• Olive oil

• Salt & pepper, to taste

• 1 Persian cucumber

• 1 scallion

GROUP C: PEANUT SAUCE

• 1/2 tsp smooth peanut butter

• 1/2 tsp fresh lemon juice

• 1/2 tsp Sriracha sauce

• Water, to thin the sauce out

method

• Preheat the oven to 400 F. In the meantime, cube the cucumber into 1/4” pieces, season with salt & pepper, and set aside.

• Add all Group C ingredients to a small bowl and make the peanut sauce. Thinly slice the scallion. Set both aside.

• Add the potato halves to a bowl and drizzle with olive oil just enough to coat the pieces well. Add salt & pepper, cover the bowl with a lid, and toss to season the pieces evenly. Lay out on a lined baking tray and roast in the oven for 18 - 20 minutes, till the edges are well browned and crisp.

• While the potatoes are cooking, prep the sole: Pat dry with a paper towel to remove all excess moisture. Drizzle with the garlic/chive oil and spread it over the fillet, just enough that the whole top surface is evenly oiled. Sprinkle the spices evenly over the top and let it rest till it is time to cook. Once the potatoes are done, reduce the oven temperature to 325 F. Take out the potatoes, transfer the sole fillet to the same baking tray, and bake for 5 - 7 minutes till the fish is flakey.

• Plate up: Transfer the baked fillet to a dinner plate and drizzle some fresh lemon juice over it. Serve with the roasted potatoes and chopped cucumber. Drizzle the peanut sauce all over, top off with the sliced scallion, and eat immediately while the fish is still warm!