Waitrose

Lemon sole with leeks and roast tomatoes

Ingredients

2 medium leeks
250g cherry on the vine tomatoes
1 tsp capers, finely chopped
2 tsp olive oil
2 lemon sole or plaice fillets
100ml single cream
3 tbsp grated Parmigiano Reggiano cheese
15g butter

Method

1. Preheat the oven to 200°C, gas mark 6. Halve the leeks then cut
open down the centre and slice thinly. Arrange in a roasting tin that will fit the two fish fillets neatly and scatter over the cherry tomatoes and capers. Drizzle over the olive oil and seasoning and cook in the oven for 15 minutes until just starting to brown at the edges.

2. Remove the tin from the oven and arrange the fish on top, skin side down. Pour over the cream and scatter with grated cheese and seasoning. Dot with the butter. Return the pan to the oven for a further 10 minutes or until the fish is just cooked through and the top is golden brown. (Brown quickly under a hot grill if the fish is cooked but still pale.) Serve with new potatoes and a green vegetable.

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,768kJ
424kcals
Fat 27.8g
Saturated Fat 14.1g
Carbohydrate 8.7g
Sugars 7.7g
Protein 34.8g
Salt 1.3g
Fibre 4.1g

Click here for more information about health and nutrition

2 stars

Average user rating Based on 1 rating

This recipe was first published in Wed Oct 15 09:42:04 BST 2014.