Cheesy topped sole
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Cook time: 
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Serves: 4
The cheese in this recipe will give the dish a truly indulgent feeling and will make it more appealing for kids to try the fish. A great recipe for all the family!
  • 4 x 170g sole fillets
  • Oil, for greasing
  • 3 tbsp double cream
  • 100ml semi-skimmed milk
  • 120g mature Cheddar cheese, grated
  • Chopped fresh herbs of your choice eg parsley, chives
  • 250g fine asparagus
  • 400g new potatoes in their skins, scrubbed and halved
  • 2 bacon medallions, cut into pieces
  • 1 tbsp butter
  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease an ovenproof dish with oil.
  2. In a saucepan over a medium heat bring the cream and milk to the boil and add the cheese then gently stir until a cheese sauce forms. Add in some herbs of your choice.
  3. Place the sole fillets in the prepared dish and cover them with the cheese sauce. Place in the middle of the oven and cook for 15 minutes or until the cheese topping goes golden.
  4. While the fish is cooking, boil the potatoes and steam the asparagus until they are tender. Dry fry the bacon medallions. Toss the potatoes with the bacon, some chopped herbs of your choice and the butter.
  5. Serve the fish with the potatoes and asparagus.
Recipe by George Hughes Fishmongers at