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   Ingredients :
1 lb 2 oz (500 g) sole filet or similar, trimmed
Pinch of sugar
cup chives, chopped
Basil leaves, chopped
Parsley leaves, chopped
2 cups arugula leaves, rinsed and dried
cup white onion, finely chopped and blanched
1 cup capers, drained
cup extra virgin olive oil
Lemon juice
cup cold water
cup red pepper, seeded and deveined, diced
2 green onions (green part), for decoration


Place the fish on a platter. Combine sugar, salt, chives, basil and parsley. Cover fish with half of this mixture and marinate, chilled, for 6 hours or overnight. Cut fish in very thin diagonal slices. Place fish slices overlapping slightly in a serving platter and arrange arugula leaves around fish.

Place remaining marinade mixture in the blender and add onion, capers, olive oil, lemon juice, pepper and water and blend to form a sauce. Correct seasoning. Pour over fish.
Garnish with chopped red pepper and green onion.

How to fillet, skin and debone fish
        6 servings
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