Olive Magazine

sole with buttered leeks and shrimps

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Roasted whole fish with a splash of wine creates a deliciously moist dish in this super simple Sunday recipe

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

  • for roasting butter
  • 2 whole lemon or megrim sole, trimmed and top skin removed
  • glass white wine
  • 2 leeks, thickly sliced
  • 100g potted shrimps
  • small bunch snipped chives

Method

  • STEP 1

    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.

  • STEP 2

    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.

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