Friday - - Food -

Prep time 30 mins Cook­ing time 15 mins Serves 6

SOLE POCK­ETS 6 large soles, cleaned and fil­leted 3 car­rots, peeled and cut into strips 6 bay leaves 50ml olive oil ½ green pep­per, diced ½ red pep­per, diced 3 baby mar­rows, cut into strips 1 onion, finely chopped 5 gar­lic cloves, kept whole 5 sprigs fresh thyme 50g melted but­ter 4 tbsp honey TO SERVE Fresh flat-leaf pars­ley Cour­gette rib­bons, sauteed

Pre­heat the oven to 180°C. For the sole pock­ets, sep­a­rate all the in­gre­di­ents onto 6 sheets of bak­ing pa­per large enough to seal each fish. Place a fish on a sheet of bak­ing pa­per, then top with the veg­eta­bles, gar­lic, thyme, bay and driz­zle with oil. Sea­son with salt and freshly ground black pep­per, close the bak­ing pa­per (as if mak­ing a par­cel) and bake in the oven, 10 mins. Open the parcels and re­move the veg­eta­bles, then re­turn the fish to brown slightly, 5 mins. Do not over­cook. Close the pock­ets if you pre­fer to serve the fish in the steamed pock­ets. Heat but­ter in a saucepan over medium heat and add half-cooked veg­eta­bles and honey, and cook while stir­ring, about 8 min­utes. Serve the veg­eta­bles warm with the fish, fresh pars­ley and but­ter-sauteed cour­gette rib­bons.

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