Sole and banana... A match like no other! This is how I have always prepared them. I used to fry the Soles before, but these days I prefer to bake them.
For this recipe you will need,
4 dressed soles
Salt and milled pepper
2 tablespoons olive oil
2 cloves garlic. Minced
6 ripe but firm bananas, sliced lengthwise in halves
1 pineapple, peeled, cored and cut into rings
1/2 cup flaked almonds, toasted in a dry pan
1/2 cup crispy fried shallots ( available at Asian stores)
250 gram button mushrooms, sliced
2 potatoes, peeled and cut into wedges, optional
Lemons to serve
Preheat the oven to 180°C
Rub the soles with the olive oil and the garlic, and sprinkle with the salt and pepper. Place on a greased baking tray, cover with foil and bake for 20-30 minutes.
Fry the bananas in a tiny amount of olive oil, until golden. Set aside.
Next, fry the pineapple. Set aside.
Stir fry the mushrooms in the same pan and set those aside too.
Deep fry the potato wedges.
Uncover the soles and place under the grill until golden.
Place a sole on each plate. Arrange the bananas, pineapples, etc on top...
Serve with lemon slices.