Cerveach of Sole

Not to be confused with the South American ceviche, this old way of dressing fish requires the fish to be cooked first. I demonstrated it at a Georgian cooking forum, and thereafter found I was being served it all over Edinburgh. Do try it.


  • 4 fillets of sole
  • oil
  • salt and freshly ground pepper
  • 1 onion, sliced into thin rings
  • fresh herbs

For the dressing

  • 125 ml/4floz olive oil
  • 2 tbsp white wine vinegar
  • shredded rind and juice of 1 lemon
  • 2 bayleaves


Heat a film of cooking oil in a frying pan. Flatten each fish fillet with a rolling pin. Sprinkle on some salt and pepper and fold in half. Fry gently and briefly on both sides.

Arrange the fish on a long dish and scatter the onion rings over the top. Mix the dressing ingredients together and pour over the fish whilst it is still hot. Leave for at least 3 hours to cool. Serve at room temperature, garnished with herbs.