~250-300 gr Sole Fillets, Bluefish...
1 tbsp extra virgin olive oil
8 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp dill, chopped
1 tsp red pepper, crushed
Cook both sides of the Sole Fillets equally with 1 tbsp olive oil in a pan. Don't overcook as it easily gets dry. Then cut them in chunk sizes. Place on a service plate. Let it cool down.
Mix all the sauce ingredients and cover the fish with the sauce. Serve this easy-to-cook Fish Salad with toasted bread and pickle slices.
Makes 2 servings.
- Arugula Salad, Bread with Black Olives and Ice Cream with Strawberry Topping.