Baked fillet of sole

• 200g fillet of sole
• Light soy sauce
• Dried onion flake
• Lemon juice
• Parsley
• Salt and pepper
• Paprika

Directions

1. Place fish in baking dish and brush with lemon juice.
2. Sprinkle on onion, parsley, garlic powder, salt, pepper.
3. Soy sauce goes on last; use liberally.
4. Bake at 190C/375F/gas mark 5 for about 25 minutes.

Directions

1. To make dressing, in medium bowl, whisk together olive oil, mustard, vinegar, garlic, sugar and half a tablespoon of pepper until creamy. Set aside.
2. In large non-stick frying pan, heat 1 tablespoon olive oil over medium-high heat until hot.
3. Add beef (half at a time) and stir-fry for 2 to 3 minutes or until outside surface is no longer pink. (Do not overcook.)
4. Season with half teaspoon salt and half teaspoon pepper.
5. In a large bowl, combine salad and half of the dressing. Toss to coat.
6. Arrange salad on serving platter and top with beef and croutons.
7. Serve immediately, adding additional dressing as desired.

Directions

1. Combine all ingredients except pork chops in small bowl.
2. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate for 4 hours or overnight.
3. Remove pork from marinade.
4. Heat remaining marinade in small saucepan over medium heat to simmer.
5. Grill pork 4 to 6 inches from heat source for 12 to 15 minutes, turning once during cooking and basting frequently with marinade.