Lemon sole with braised cabbage

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6; put a baking tray inside to heat up. Heat the oil over a medium-high heat in a large frying pan or shallow casserole dish for which you have a lid. Add the leeks and potatoes. Season, cover and cook for 10 minutes, stirring halfway.

Step 2

Meanwhile, put the fish on the preheated tray and bake for 18 minutes, until flaky and cooked through. In a bowl, mix the crème fraîche, capers and zest; season.

Step 3

Uncover the leeks and potatoes, add the Savoy cabbage and fry for another 5 minutes, stirring regularly. Add 100ml water (or chicken stock), cover and simmer for a final 5 minutes, or until the potatoes are tender. Take off the heat and stir in 2 tbsp of the crème fraîche mixture; season. Serve the fish with the cabbage and the remaining crème fraîche on the side or dolloped on top, with the lemon wedges for squeezing over.