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Lemon sole with leeks and roast tomatoes
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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
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.
Typical values per serving:
This recipe was first published in October 2014.