Herby crusted Cornish sole

Name: Herby crusted Cornish sole
Cook time: 30
Yield: 2
Ingredients: • 2 fillets of Cornish Sole or Megrim • 75g Panko Breadcrumbs • 2 tbsp Parmesan, finely grated • 1 tbsp finely chopped Parsley • 1 tbsp finely chopped Dill • 1 tbsp finely chopped Caper • 1 tsp Sea salt • 1 tbsp Olive oil • 1 Lemon, juice • 1 large Leek, finely sliced • 50g Butter • 50ml white wine

2 people

Ingredients:

• 2 fillets of Cornish Sole or Megrim

• 75g Panko Breadcrumbs

• 2 tbsp Parmesan, finely grated

• 1 tbsp finely chopped Parsley

• 1 tbsp finely chopped Dill

• 1 tbsp finely chopped Caper

• 1 tsp Sea salt

• 1 tbsp Olive oil

• 1 Lemon, juice

• 1 large Leek, finely sliced

• 50g Butter

• 50ml white wine

Method:

1. Preheat your oven to 180˚C. Start by toasting your breadcrumbs in the oven to make sure they are nice and dry or use crunchy panko breadcrumbs for best results. Toss them in a bowl with chopped herbs, capers and olive oil with your parmesan and a good pinch of salt.

2. Spoon this mixture onto the Cornish Sole and place on a non-stick silcone matt or baking parchment. Bake the fish for 8-10 minutes.

3. For the lemony leeks simply melt your butter in a pan and add your sliced leeks. Cook on a medium heat for 8-10 minutes and stir occasionally. Don’t allow to caramelise and if they start to brown, add your white wine to deglaze the pan and reduce the heat a little.

4. Once they are soft and tender, squeeze in your lemon juice before serving – too early and you will loose the fresh colour.

5. Serve your herb crusted fish with boiled potatoes and lemony leeks.