- Serves: 4
- Time: 30 minutes
- Difficulty: Easy
4 sustainably sourced lemon soles, filleted
250g unsalted butter
2 tbsp oil
300g leeks, very finely sliced
1 shallot, diced
40ml dry white wine
200ml fresh chicken stock
60ml double cream
the juice of 1 lemon
2 tbsp capers
4-5 baby courgettes of different colours
200g peas / broad beans (shelled)
Fry the leeks and shallot in a little oil on a low heat until the leeks have lost their shape and the shallot is translucent, around 10-15 minutes.
Add the wine and chicken stock and turn up the heat. Simmer until the sauce has reduced by about half. Add the cream and cook for a couple more minutes. Strain to remove the leeks and shallot. Then add the butter, a bit at a time whisking constantly on a low heat until the sauce becomes glossy. Season to taste with some salt and fresh black pepper.
Finely slice the baby courgettes and place into a hot pan with a small amount of oil and a good pinch of salt. Cook on a high heat until one side becomes light brown, flip over and give it another 30 seconds on the other side. Remove and keep warm. Add the peas or broad beans and sauté with a little butter for a minute or until the vegetables are just cooked. Remove and turn the heat back up to high, add a good splash of oil and add the capers. Fry until they crisp-up and begin to brown. Remove and drain on some kitchen towel.
In a non-stick pan add a good glug of oil and place on a high heat. Add the fish, skin side down and leave it for the skin to crisp up, around 1-2 minutes, then carefully flip and cook the other side for another minute. Remove and plate up, place the veggies and capers on top of the fish and pour over a little sauce.
Serve with simply boiled potatoes, a salad or some crusty white bread.