Oven baked lemon sole with bak choy & balsamic salsa reduction

Brofeifei's very first fish recipe! It is not that I don't cook fish often but it is quite easy to ruin a good piece of fish by overcooking or undercooking it. After many tries, I think this is the best fish that I have cooked; wifey has seconded that after polishing the whole fillet fairly quickly over dinner! 

When freshly bought, fish is full of simple flavours and wholesome goodness. Cooking fish requires balance. You would want to use the most subtle of seasoning and condiments to bring out the flavour of the seas. Too much seasoning and you will overpower the fish but too little and you risk the fish being too bland for your taste. I created this fusion recipe that blends the flavours of fresh lemon sole complimented by garlic, parsley and a saucy balsamic salsa reduction. Serve it with stir fry bak choy and you have a filling and healthy dish; perfect to share with a loved one over the weekend! 

Lemon Sole
1. Season 2 lemon soles fillets with salt & pepper
2. Sprinkle 2 finely chopped garlic & parsley flakes onto fish
3. Squeeze juice from 1 fresh lemon onto fish
4. Drizzle good quality olive oil onto fish & shove into oven at 190C for 20mins

Balsamic salsa reduction
5. Sautee 1 finely chopped garlic in small pot for 1min
6. Add 1 chopped tomato into pot
7. Season with salt & pepper. Sautee for 3-4mins
8. Add dash of balsamic vinegar. Add 1 teaspoon of sugar to balance tartness
9. Reduce & drizzle on fish before serving

Stir fry bak choy
10. Sautee handful of chopped garlic & red chills in hot pan of vegetable oil
11. Add chopped bak choy & season with salt & pepper
12. Serve bak choy as base for lemon sole

Prep time: 15mins     Cook time: 30mins    Level: Steady lah!