Steamed sole pockets
- SOLE POCKETS
- 6 large soles, left whole and filleted
- 3 carrots, peeled and cut into strips
- 6 bay leaves
- 50ml olive oil
- ½ green pepper, diced
- ½ red pepper, diced
- 3 baby marrows, cut into strips
- 1 onion, finely chopped
- 5 garlic cloves, kept whole
- 5 sprigs fresh thyme
- salt and freshly ground black pepper, to taste
- 50g melted butter
- 60ml (¼ cup) honey
- TO SERVE
- fresh flat-leaf parsley
- baby marrow ribbons
Preheat the oven to 180°C. For the sole pockets, separate all the ingredients onto 6 sheets of baking paper large enough to seal the fish. Start with the fish, then top with the vegetables, garlic, thyme and drizzle with oil. Season, close the baking paper (as if making a parcel) and bake in the oven, 10 minutes.
Open the parcels and remove the vegetables, then return the fish to brown slightly, 5 minutes. Do not overcook. Close the pockets if you prefer to serve the fish in the steamed pockets.
Heat the butter in a saucepan over medium heat and add the half-cooked vegetables and honey, and cook while stirring, about 8 minutes.
Serve the vegetables warm with the fish pockets, fresh parsley and baby marrow ribbons.