Lemon sole with braised cabbage

Name: Lemon sole with braised cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1½ tbsp Essential Olive Oil; 2 small leeks, cleaned, trimmed and sliced; 150 g baby new potatoes, thinly sliced; 270 g 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; 200 g Savoy cabbage, finely shredded

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

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Ingredients

1½ 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

Method

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.
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.
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

LEFTOVERS

Capers

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.