Roasted Sole with Garlic Butter and Cumin Chilli Potatoes

Roasted sole served with spiced potatoes and a white wine cream sauce, garnished with parsley and lime.

Fish Seafood Potatoes Main Course Roasted

Estimated Nutrition

Calories

1455.5

kcal / serving

1455.5 kcal total

Carbs

44.5g

per serving

44.5 g total

Fat

118.4g

per serving

118.4 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

piece

Fish Stock Cube

crumbled

Dairy

Butter

for the roasted sole

100

Double Cream

Butter

for the sauce

Fruits

piece

Lime

cut into wedges

Liquids

125

White Wine

NutsSeeds

clove

Garlic

chopped

0.5

tsp

Cumin Seeds

0.5

tsp

Chilli Flakes

tbsp

Parsley

roughly chopped

OilsFats

Olive Oil

Seafood

150

Sole Fillet

Vegetables

100

Baby Leeks

sliced

200

New Potatoes

halved

Method

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.