For this elegant dish, fillets of sole are wrapped around a filling of prawns, asparagus and spring onions, subtly flavoured with lemon and ginger, then steamed over couscous with courgettes and peas.
1 person made this
15g unsalted butter
6 spring onions, trimmed and very finely sliced
15g fresh root ginger, peeled and grated
2 tbsp lemon juice
4 large lemon sole fillets, skinned
500ml vegetable stock, hot
1 strip lemon zest
3 sprigs of fresh thyme
2 courgettes, halved lengthways and sliced across
12 thin asparagus spears, trimmed
100g cooked peeled prawns
100g frozen petits pois, thawed
TO GARNISH lemon wedges
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Method Prep:23min › Cook:5min › Ready in:28min
Melt the butter in a saucepan and gently cook the spring onions for 2–3 minutes until tender. Remove from the heat, stir in the ginger and cook for a few seconds in the residual heat, then stir in 1 tbsp of the lemon juice. Lay the sole fillets on a board, skinned-side up. Lightly season, then spoon the spring onion mixture down the middle of each fillet and pat down gently.
Pour the stock into the pan and add the lemon zest, thyme and courgettes. Bring back to the boil, then place the asparagus in a steamer basket over the stock. Cover and gently steam for 2 minutes, then remove from the heat. Remove the basket with the asparagus, then cover the pan with the lid, so that the stock doesn't evaporate.
Scatter the prawns over the sole fillets. Top each with 3 asparagus spears, placed at right angles to the fillets, then roll up from the tail end to enclose the filling. Place the stuffed sole in the steamer basket, with the ends tucked underneath.
Return the pan of stock to the heat and bring back to the boil. Tip the couscous and petits pois into the stock and stir, then place the steamer basket, holding the fish, back on top. Cover and steam on a very low heat for 3 minutes or until the fish is just cooked through. Remove from the heat and leave to stand for another 3 minutes.
Remove the lemon zest and thyme sprigs from the couscous and sprinkle with the remaining lemon juice, then spoon onto serving plates. Carefully lift the sole parcels onto the couscous and serve, garnished with lemon wedges.