Lemon Sole with Capers and Cabbage

Charmaine Lu -
  • 1.5 tbsp olive oil
  • 2 sliced leeks
  • 150g thinly sliced baby new potatoes
  • 2 x lemon sole fillets, dusted in seasoned flour
  • 6 tbsp crème fraîche
  • 2 tbsp chopped capers
  • 1 lemon, zest only
  • 200g shredded savoy cabbage
  • Preheat the oven to 200C. Heat the oil in a frying pan and cook the leeks and potatoes with some seasoning, covered, for 10 mins, stirring occasionally. Meanwhile, place the fish fillets on a lined baking tray and bake for 18 mins or until flakey and cooked through.
  • Mix the crème fraîche with the capers, lemon zest and seasoning. Add the cabbage to the leek and potato mixture, fry for 5 mins more, then stir in 100ml water and simmer - uncovered for 5 mins. Remove from the heat, stir in 2 tbsp of the crème fraîche and season to taste. Serve the fish with the cabbage and remaining crème fraîche dolloped on the side.
20 mins
2 serving