Soles and peanut chimichurri

Ingredients

• 4 soles, gutted and peeled
• 8 tablespoon(s) of flour
• 1 teaspoon(s) of garlic
• 1 teaspoon(s) of thyme
• 1 teaspoon(s) of pepper
• 1 pinch of ground chili
• 40g butter

• the chimichurri

• 5 tablespoon(s) chopped parsley
• 3 tablespoon(s) chopped coriander
• 3 tablespoon(s) roasted, salted and chopped peanuts
• 1 chopped red pepper
• 1 clove of crushed garlic

• juice of 1/2 lemon

• 5 tablespoon(s) of olive oil
• 1 teaspoon(s) of paprika

• salt and pepper

Preparation

1. Prepare the chimichurri by mixing all the ingredients in a small bowl.

2. Mix the flour and spices in a large dish, then flour the soles on each side.

3. Melt 20 g of butter in a non-stick pan over high heat. When it starts to crackle, place 2 soles in it and cook for 2 minutes over high heat, while drizzling with butter. Then turn the soles over and continue cooking for 2 minutes. A small flour crust should form on each side. Repeat the operation with the other 2 soles.

4. Serve with chimichurri sauce.