SPINACH & CHESTNUT MUSHROOM STUFFED SOLE

Cooking Instructions For Our Dine At Home Meal

Preheat the oven to 190oc.

Place the carrot & cabbage onto a greased baking sheet, season with salt & pepper & transfer to the oven for 15 to 20 minutes until lightly charred & tender.

Remove the film from the stuffed sole & place in the oven for the last 10 to 12 minutes with the vegetables.

When the sole has had 6 minutes or so cooking, pour the soya mixture over the fish & transfer back to the oven for the remaining time.

Check the sole is done by testing the chopped prawn is cooked & the centre of the stuffing is hot.

Transfer the cooked sole onto 2 warmed serving bowls & spoon over the soya & pepper dressing.

Serve the roast cabbage & carrot on the side.

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