Poached Sole with Cherry Tomatoes and Tarragon Butter

Gently poached sole fillet served with chargrilled asparagus, cherry tomatoes, and a fragrant tarragon butter sauce.

Healthy Dinner Quick Seafood Low Carb

Estimated Nutrition

Calories

485.5

kcal / serving

485.5 kcal total

Carbs

8.4g

per serving

8.4 g total

Fat

32.8g

per serving

32.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

200

Vegetable Stock

hot

White Wine

splash

NutsSeeds

handful

Tarragon

fresh, chopped

OilsFats

tsp

Olive Oil

for drizzling

Seafood

piece

Sole Fillet

Vegetables

100

Cherry Tomatoes

halved

piece

Asparagus

spears

handful

Rocket

to serve

Method

Combine the stock, tomatoes, wine, and butter in a deep frying pan and bring to a boil.

Simmer the sole fillet in the liquid for 4 minutes until cooked, then stir in the tarragon.

Drizzle asparagus with olive oil and griddle until chargrilled on all sides.

Place asparagus on a plate, top with fish and poaching liquid, and garnish with rocket.