Quick recipe finder Roasted sole with garlic butter and cumin chilli potatoes

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

By Phil Vickery From Ready Steady Cook

Ingredients

For the roasted sole

• 25g/1oz butter
• 150g/5½oz sole fillet
• 1 garlic clove, chopped
• 100g/3½oz baby leeks, sliced

For the cumin chilli potatoes

• 1 tbsp olive oil
• 200g/7oz new potatoes, halved
• ½ tsp cumin seeds
• ½ tsp chilli flakes

For the white wine cream sauce

• 100ml/3½fl oz double cream
• 125ml/4fl oz white wine
• 1 fish stock cube
• 55g/2oz butter

To serve

• 1 tbsp roughly chopped fresh parsley
• lime wedges

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the roasted sole, heat the butter in an ovenproof frying pan and fry the sole with the garlic for about two minutes on each side, until beginning to turn golden-brown. Add the leeks to the pan, then transfer to the oven and bake for ten minutes, or until cooked through.

3. For the cumin chilli potatoes, heat the oil in an ovenproof frying pan and add the potato halves. Fry until they begin to turn golden-brown. Add the cumin seeds and chilli flakes and stir well. Transfer to the oven to roast for 10-12 minutes, until tender.

4. For the white wine cream sauce, heat the cream and wine in a pan. Crumble in the stock cube and simmer for 3-4 minutes, or until the liquid is slightly reduced. Stir in the butter until melted.

5. To serve, spoon the sauce into the centre of a serving plate and place the potatoes on top. Top with the fish and leeks and garnish with parsley and lime wedges.