Parcel-Baked Sole, Dill Crushed Peas and Sweet Potato Wedges

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Baked Sole Recipe-Fish recipes-Food-Recipes-July 10-Woman and Home

Preparation time: 5 minutes Cooking time: 30 minutes Serves 2 Easy

300g (10oz) sweet potatoes, scrubbed and cut into wedges 2 lemon sole fillets 1 lemon, cut into 6 slices, plus juice 1 more lemon small bunch dill sprigs splash white wine 150g (5oz) peas

1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss wedges in ½tsp olive oil; put in a baking tray with a little sea salt. Cook for 30 minutes.

2 Take 2 large pieces of foil and place a fish fillet in the centre of each. Lay 3 slices of lemon over each one, and top with 2 dill sprigs and wine. Gather the ends of the tin foil and scrunch gently in over themselves to form an oval shape. There should be a gap between the fish and the foil.

3 Ten minutes before the wedges are ready, place foil parcels in the oven on a baking sheet. Briefly boil the peas, drain and crush slightly with a potato masher. Stir through remaining dill, the lemon juice and some pepper.

4 Remove cooked fish from parcels and serve with the wedges and peas.

Per serving: 334 calories, 4g fat (1g saturated), 40g carbohydrate

Cook's tip Leaving an air gap when baking fish in a parcel allows it to gently steam as it cooks, ensuring it stays beautifully moist.

Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.