Steamed sole pockets – Food & Home Magazine

Ingredients

• 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