STEAMED SOLE PARCELS
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.