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Pan Seared Lemon Pepper Sole with Watermelon & Avocado Salad

Sweet and juicy cubes of watermelon combined with the rich smooth texture of avocado & goat cheese. All tied together with a simple olive oil and lime dressing and the bold bright flavour of mint leaves. It’s the perfect pairing for a crispy Pan Seared Lemon Pepper Sole.
Serves: 2-4
Prep time: 20 mins
Cook time: 25 mins
Ingredients
Preparation

For the Salad

  • 1 box High Liner Pan Seared Lemon Pepper Sole
  • 2 cups watermelon, peeled and cubed
  • 2 cups baby spinach
  • 1 large avocado, peeled and diced
  • 10 mint leaves, torn
  • ½ cup goat cheese, crumbled
  • ½ cup red onions, sliced**

For the Lime Dressing

  • ¼ cup olive oil
  • 1 lime, juiced
  • 1 tsp Dijon mustard
  • pinch salt & pepper

For the Pickled Onions

  • 2 cups red onions, thinly sliced
  • ½ cup sugar
  • 2 cups white vinegar
  1. Sear frozen High Liner Pan Seared Lemon Pepper Sole in a nonstick pan at medium low for 17min flipping halfway.
  2. Combine salad ingredients into a bowl.
  3. Combine dressing ingredients into a jar, seal with a lid and shake. Alternatively, combine ingredients in a bowl with a whisk.
  4. Pour salad dressing over salad and gently toss.
  5. Slice cooked fish into strips and serve over top of salad.

Lemon Pepper Sole