Cheesy Baked Sole And Pea Greens With Garlic Butter

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take 1 tbsp [1 1/2 tbsp] [2 tbsp] butter out of the fridge and set aside to soften

Chop your potatoes (skins on) into small bite-sized pieces, then chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese finely

Chop your parsley as finely as you can, including the stalks

Combine your panko breadcrumbs and grated cheese in a bowl with a pinch of salt – these are your cheesy breadcrumbs

Add the chopped potatoes to a baking tray (or two!) with a drizzle of olive oil, season with a pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20-25 min or until the potatoes are crisp – these are your mini roast potatoes

Pat your sole fillet[s] dry with kitchen paper and add to a baking paper-lined tray (or two!), then sprinkle the cheesy breadcrumb mix evenly over the sole

When the potatoes have 15-20 min left, put the tray[s] with the sole in the oven until the breadcrumbs are starting to turn golden and the sole is cooked through – this is your cheesy baked sole

Tip: Your fish is cooked once it turns opaque and flakes easily

While everything's in the oven, heat a large, wide-based pan (preferably non-stick) with a small drizzle of olive oil over a medium heat

Once hot, add the sliced leek and cook for 7-8 min or until softened

Once softened, add half the chopped garlic (you'll use the rest later!) with 50ml [65ml] [80ml] cold water and cook for 1-2 min or until fragrant

Once fragrant, add your blanched peas to the pan with a pinch of salt

Cook for 2-3 min or until the peas are warmed through – these are your pea greens

Meanwhile, add the chopped parsley to a bowl with the remaining chopped garlic, the softened butter and a pinch of salt and pepper and mix until fully combined – this is your garlic butter