One Pot Sole & Mexican-Style Rice With Lime Mayo

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat

Peel and roughly chop your shallot[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Add the chopped shallot and chopped pepper to the dish

Dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water with your chipotle paste (can't handle the heat? Go easy!), tomato paste, your roasted garlic paste and a generous pinch of salt – this is your smoky stock

Add half your ground smoked paprika (you'll use the rest later!) to the dish with your basmati rice

Add the smoky stock with your chopped tomatoes, give everything a good mix up and bring to the boil over a high heat

Once boiling, top with your sole fillet[s] and sprinkle over the remaining ground smoked paprika and a pinch of pepper

Cover with a lid and put the dish in the oven for 25-30 min or until the rice is cooked and the sole is cooked through – this is your one pot sole & Mexican-style rice

Tip: Your fish is cooked once it turns opaque and flakes easily

Combine your mayo and the juice of half your lime[s] with a pinch of pepper – this is your lime mayo

Chop the remaining lime into 1 wedge per person

Use this time to clear up, set the table, have a cup of tea or simply chill!