Fillets Of Sole With Peppers

Preparation:

Preparation: Cut the sole fillets into pieces of uniform size and arrange them on a plate. Drizzle them with the olive oil and lemon juice and sprinkle them with the ginger, the necessary salt and a grind of pepper. Cover them and let them rest in a cool place for an hour. Clean the peppers, cut them into julienne strips, keeping the different colors separate, then blanch them for a minute in boiling water, drain them, run them under cold water and let them drain well. Clean the lettuce, wash it and let it drain. Distribute the salad on four individual plates, arranging it in a radial pattern, and arrange the strips of pepper divided by color on top. Prepare a sauce by mixing the ingredients listed and pour it over the vegetables. Sear the pieces of fish in a saucepan over high heat, one minute on each side, let them cool down and arrange them on the plates with the vegetables.