Sole with Lemon Grass Sauce

Sole with Lemon Grass Sauce

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Serves 1

170g/6oz lemon sole fillet

salt n pepper

Fry light, for spraying

1 stalk lemon grass, peeled and finely chopped

5 tbsps very low fat natural fromage frais

Finely grated zest of 1/2 a lemon or lime

1 tbsp finely chopped coriander

1 small ripe mango, peeled, stoned and sliced

1. Sprinkle the lemon sole fillet lightly with salt and pepper. Spray a frying pan with Fry light and place over a low heat. When the pan is hot, add the lemon grass and cook gently for 1-2 minutes until softened.

2. Add the sole to the pan and cook gently for 2-3 minutes. Carefully turn the sole over using a fish slice so as not to break it, and cook the other side for 2 minutes. Remove and transfer to a warm serving dish.

3. Stir the fromage frais and lemon or lime zest into the pan and heat through very gently. Check the seasoning and stir in the coriander.

4. Arrange the sliced mango on top of the sole and serve with the lemon grass sauce.