sole with buttered leeks and shrimps

Heat the oven to 220c/fan 200c/gas 7. Lightly butter a roasting tray and lay 2 whole lemon or megrim sole trimmed and top skin removed – side by side. Pour over a glass of white wine and dot the fish with butter. Season, then bake for 15-20 minutes or until the flesh starts to come away from the bone.

Meanwhile, cook the leeks in boiling salted water for 8 minutes until soft, then drain. When the fish is ready, lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through a small bunch of snipped chives, then serve alongside the fish.