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Battered sole with butternut squash chips, roasted cherry tomatoes and chargrilled asparagus (recipes)






Serves 1



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the sole300ml/½ pint vegetable oil, for deep fryinghandful ice cubes1 tsp baking powder200g/7oz self-raising floursmall bottle cold sparkling water1 sole filletFor the butternut squash chips100g/3½oz butternut squash, peeled, cut into fingers2 garlic cloves, peeled1 sprig fresh rosemary2 tbsp olive oilsalt and freshly ground black pepperFor the roasted cherry tomatoes and asparagus100g/3½oz ripe cherry tomatoes5 asparagus spearsdash olive oilsalt and freshly ground black pepperlemon wedges, to garnish



Method



1. Preheat the oven to 220C/425F/Gas 7.2. For the sole, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)3. Place the ice cubes, baking powder and flour into a large bowl and gradually whisk in enough sparkling water to make a batter the consistency of double cream.4. Dip the sole fillet into the batter to coat all over, shaking off any excess, then carefully place into the hot oil. Deep fry for five minutes, or until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.5. For the butternut squash chips, place the squash pieces, garlic and rosemary into a roasting tin, drizzle with olive oil and season with salt and freshly ground black pepper.6. Transfer the roasting tin to the oven and roast for 12-15 minutes, or until the squash is tender.7. For the roasted cherry tomatoes and asparagus, place the tomatoes and asparagus into a roasting tin, drizzle with olive oil and season with salt and freshly ground black pepper.8. Transfer to the oven and roast for five minutes, stirring once, until the asparagus is tender.9. To serve, pile the chips onto a serving plate, place the battered fish on top and serve with the roasted cherry tomatoes and asparagus. Garnish with lemon wedges.