Ingredients

Steps

• Preheat the oven to 180°C.
• Heat 25g butter in an ovenproof pan and fry the sole with garlic for two minutes per side.
• Add leeks to the pan and bake in the oven for ten minutes.
• Heat oil in another ovenproof pan and fry potato halves until golden.
• Stir in cumin seeds and chilli flakes, then roast in the oven for 10-12 minutes.
• Simmer cream, wine, and stock cube in a pan for 4 minutes to reduce slightly.
• Stir 55g butter into the sauce until melted.
• Plate the sauce, top with potatoes, fish, and leeks, and garnish with parsley and lime.