Lemon sole with braised cabbage

Lemon sole with braised cabbage

Creamy cabbage, leeks and new potatoes make classic partners for protein-packed, responsibly sourced fish. The zesty crème fraîche takes things to another level.

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2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • tbsp Essential Olive Oil
  • 2 small leeks, cleaned, trimmed and sliced
  • 150g baby new potatoes, thinly sliced
  • 270g pack Waitrose 2 Lightly Dusted Lemon Sole Fillets
  • 6 tbsp Essential Crème Fraîche
  • 2 tbsp nonpareille capers, drained and chopped
  • 1 unwaxed lemon, zest of all, ½ cut into wedges
  • 200g Savoy cabbage, finely shredded


  1. Preheat the oven to 200ºC, gas mark 6; put a baking tray inside to heat up. Heat the oil over a medium-high heat in a large frying pan or shallow casserole dish for which you have a lid. Add the leeks and potatoes. Season, cover and cook for 10 minutes, stirring halfway.

  2. Meanwhile, put the fish on the preheated tray and bake for 18 minutes, until flaky and cooked through. In a bowl, mix the crème fraîche, capers and zest; season.

  3. Uncover the leeks and potatoes, add the Savoy cabbage and fry for another 5 minutes, stirring regularly. Add 100ml water (or chicken stock), cover and simmer for a final 5 minutes, or until the potatoes are tender. Take off the heat and stir in 2 tbsp of the crème fraîche mixture; season. Serve the fish with the cabbage and the remaining crème fraîche on the side or dolloped on top, with the lemon wedges for squeezing over.

Cook’s tip



These small pickled flower buds are brilliantly versatile. Chop and stir through mayo for sandwiches, mash into softened butter for serving over grilled chicken, steak or fish, or add to pasta dishes.


Typical values per serving when made using specific products in recipe


2,301kJ/ 552kcals



Saturated Fat












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5 out of 5 stars1 rating