For a light meal, try this lovely light and delicate sole fish recipe cooked with butter sauce and served with spring vegetables. Sole is a mild-flavored fish with a very elegant and flaky texture. A butter sauce brings this dish together with combination of a few simple ingredients. The recipe is easy to prepare and it is ready in minutes.

Ingredients

• 4 trimmed soles (no skin)
• Flour
• 50g butter
• 1 spring leek
• 2 zucchinis
• 3 spring carrots
• 200g fresh French peas
• 1 lemon
• Salt, pepper, chives

Tip

Pour butter sauce on top of the spring vegetables and the sole fillets.

Steps

1. Cooking fish: Season sole fillets with salt and pepper. Flour the sole fillets on both sides. Remove extra flour. Cook the fish in butter for 8 minutes or until done.
2. Spring vegetables: Wash all vegetables. Cut the zucchinis (do not peel them) lengthwise into 4 pieces then cut them into short 1 inch sticks (2.5cm). Peel the carrots and cut them lengthwise into 4 pieces and then in short sticks. Shell the French peas. Cut leeks in short stripes same length as carrots and zucchini. In a pan, place the vegetables and slowly melt in butter (medium heat). Add salt and pepper. Then pour 100ml of water and cook at low heat for 10 minutes.

Serving

On individual plates, place the sole fillets with the vegetables. Pour the butter sauce (from the fish) on top. Embellish with chives or a slice of lemon.