Ingredients

• 25g/1oz butter
• 150g/5½oz sole fillet
• 1 garlic clove
• chopped
• 100g/3½oz baby leeks
• sliced
• 1 tbsp olive oil
• 200g/7oz new potatoes
• halved
• ½ tsp cumin seeds
• ½ tsp chilli flakes
• 100ml/3½fl oz double cream
• 125ml/4fl oz white wine
• 1 fish stock cube
• 55g/2oz butter
• 1 tbsp roughly chopped fresh parsley
• lime wedges

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the roasted sole
• heat the butter in an ovenproof frying pan and fry the sole with the garlic for about two minutes on each side
• until beginning to turn golden-brown. Add the leeks to the pan
• then transfer to the oven and bake for ten minutes
• or until cooked through.
• For the cumin chilli potatoes
• heat the oil in an ovenproof frying pan and add the potato halves. Fry until they begin to turn golden-brown. Add the cumin seeds and chilli flakes and stir well. Transfer to the oven to roast for 10-12 minutes
• until tender.
• For the white wine cream sauce
• heat the cream and wine in a pan. Crumble in the stock cube and simmer for 3-4 minutes
• or until the liquid is slightly reduced. Stir in the butter until melted.
• To serve
• spoon the sauce into the centre of a serving plate and place the potatoes on top. Top with the fish and leeks and garnish with parsley and lime wedges.