M Kitchen chef Jon Coates says, ‘Lemon sole has a delicate, sweet flavour so keep things simple. Cooking it “in paper” with fresh herbs and veg is ideal’
- 4 tbsp butter
- 2 garlic cloves, peeled and crushed
- 2 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp chives, finely chopped
- 1 lemon, zest and juice
- 4 lemon sole fillets, skinned
- 250g Tenderstem broccoli
- 125g sugar snap peas
- 100g spinach
- 100ml white wine
- new potatoes, boiled, to serve
- Heat the oven to 200ºC/180ºC fan/Gas 6. Cut 4 squares of greaseproof paper or baking parchment, about 30 x 30cm. Fold each piece in half down the middle.
- Mix the butter, garlic, herbs and lemon zest and juice together in a bowl. Season well and spread over each piece of lemon sole.
- Open the greaseproof sheets and place a small pile of vegetables on one half. Start with the broccoli, then sugar snaps and finally the spinach. Place the fish on top. Fold the empty half over to cover the fish and vegetables, then fold the edges of two sides over several times to close. Pour 25ml white wine into the side that’s left open, then fold the edge over several times to seal the parcel completely.
- Repeat with the remaining 3 parcels and place on one or two baking trays. Bake in the oven for 10-12 minutes or until the fish is cooked through and flakes easily.
- Transfer the parcels on to 4 plates. Allow your guests to tear open the parcels themselves to enjoy the steamy aroma, and drizzle the herby, buttery juices from the bag over boiled new potatoes on the side.
Per serving: calories 290 (14%), sugar 2.6g (2.9%), fat 15.4g (22%), saturates 8.3g (42%), salt 0.7g (12%) of your guideline daily amount
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