Fish and Smoke Shed, Colyton, EX24 6LS

Stuffed Sole

This recipe is from one of our lovely customers who has adapted a Richard Corrigan recipe on James Martin's website using veg from her own garden.

You can use any of the sole family – Lemon, Dover or Cornish.

Serves: 2

Prep time: 10 mins

Cooking time: 15-20 mins


  • 4 sole fillets – skinned
  • large shallot, diced
  • 40g butter
  • 4 kale leaves – or chard leaves
  • 4 chesnut mushroom, finely diced
  • 1 small courgette, thinely sliced
  • 6 spears of purple sprouting ot tenderstem brocolli
  • 8 thin slices of Beaufort or Comté cheese
  • Sea salt and pepper
  • 1 tsp rinsed capers


Preheat the oven to 180'C fan

Remove the stalks from the kale/chard and gently blanch in boiling water few a minutes with the brocolli, run under cold water then pat dry.

In a small frying pan melt the half the butter and add half the diced shallots and chesnut mushrooms and cook to soften.

Finely slice the kale/chard and add to the frying pan and cook to soften, season.

Butter a baking tray and lay 3 brocolli spears next to one another. Season the sole fillets and lay one sole fillet on top of the brocolli.

Then spread half of the kale and mushroom mix on top of the sole and lay half the thinely sliced courgettes on top of the kale mix and finally lay a second sole fillet on top of this so you have a stack.

Repeat with the other 2 sole fillets then sprinkle both stack with the remaing butter and raw shallots.

Place in to pre-heated oven for 4-5 minutes, then remove and lay the sliced cheese on top of each stack and place back into the oven for another 2 minutes until the cheese melts.

Sprinkle each stack with the capers, any juice from the baking tray and a little extra virgin olive oil.