Preheat the oven to 190C/Gas5.
Parboil the potatoes for 6-8 minutes, then drain. Divide the potatoes between four large pieces of tin foil.
Top the potatoes with the fish followed by the broccoli. Draw up the edges of the foil a little. Sprinkle each package with 2 tbsp of the white wine and season. Fold and pinch the edges of foil to seal tightly. Place on a baking tray and cook in the preheated oven for 20 minutes.
Carefully open the parcels and slide on to a plate, spoon over the shallots and capers and serve.
While the parcels are cooking melt the butter in a frying pan and cook the shallots until soft. Add the capers and cook for a further 1-2 minutes until hot.
- 4 lemon sole fillets
- 500g new potatoes, halved lengthways
- 200g tender stem broccoli
- 8 tbsp white wine
- 50g unsalted butter
- 2 shallots, finely chopped
- 3 - 4 tbsp capers, drained
Total time required
- Preparation time:
- Cooking time:
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