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  • 15 g (½ oz) unsalted butter, softened
  • 1 tablespoon chopped herbs, such as parsley, thyme and chives
  • 4 skinned lemon sole fillets
  • 4 spring onions, shredded
  • 1 carrot, cut into matchsticks
  • 1 tablespoon white wine
  • finely grated rind of ½ lemon
  • salt and black pepper
  • 15 g (½ oz) unsalted butter
  • 1–2 teaspoons olive oil
  • 125 g (4 oz) asparagus spears
  • Parmesan cheese shavings

Mix together the butter and herbs and spread on to one side of each of the sole fillets. Roll up the fish with the herb butter on the inside.

Cut 4 squares of baking parchment, each about 25 x 25 cm (10 x 10 inches). Put the spring onions and carrot in the centre of 2 of the pieces of parchment and top each with 2 of the sole rolls. Drizzle over the wine and sprinkle over the lemon rind. Season with salt and pepper. Put the other pieces of baking parchment on top and tightly roll up each side to make 2 parcels.

Transfer the parcels to a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes.

Meanwhile, cook the asparagus. Heat the butter and oil in a frying pan. Add the asparagus and fry for 2–3 minutes until just tender. Season to taste. Arrange the asparagus on warm serving plates and scatter over some Parmesan shavings. Add the fish parcels and serve.

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