Raw Solelette With Chili Pepper

Preparation:

Preparation: Wash, peel and fillet the soles. In a bowl, mix the two tablespoons of tomato pulp with the same number of chopped onion and lemon juice, plus one of orange juice, a few drops of Worcester, a pinch of chilli pepper and one of salt. Arrange the fish fillets in a deep serving dish and cover them completely with the marinade. Leave the sole to flavor for at least 4 hours in the refrigerator and remove the dish 10 minutes before serving the fish at the table