Lemon sole with pea puree and steamed vegetables

Lemon sole with pea puree and steamed vegetables

Core recipe

Serves 4

1 lemon sole per person, filleted

 juice of 1 lemon

thyme sprigs

1 leek, finely chopped

2 tsp olive oil

300g of frozen peas

mint leaves, finely chopped

vegetables for steaming (try celeriac, broccoli and carrots)

Heat the oil and sauté the leek until well cooked.

Put the fillets on baking parchment and sprinkle with lemon juice and sprigs of thyme. Wrap the parchment around them hold it in place with a metal paperclip. 

Place on a baking tray and bake at 220°C/Gas 7 for 10 minutes or until cooked through.

Add the peas to the cooked leeks with some boiled water and heat until the peas are cooked (just a few minutes). Add the mint and puree with a hand blender or in a liquidiser.

Steam some chopped vegetables.

Place the pea puree on plates and put the lemon sole fillet on top with the vegetables on the side.