Steamed sole pockets – Food & Home Magazine
Steamed sole pockets filled with a medley of veggies and herbs—perfect for a light and flavorful seafood meal. Serves 6 | Food & Home Magazine.
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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
- freshly ground black pepper
- 50g melted butter
- 60ml (¼ cup) honey
- fresh flat-leaf parsley
- baby marrow ribbons
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