sole with buttered leeks and shrimps

  • serves 2
  • Easy

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



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


  • 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.