Poached sole with cherry tomatoes and tarragon butter

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Place the stock, tomatoes, wine and butter into a small, deep frying pan and bring to the boil.
Add the sole fillet, reduce the heat and simmer gently for 3-4 minutes, or until cooked through. Stir in the tarragon and set aside to keep warm.
Drizzle the asparagus with olive oil. Heat a griddle pan and griddle the asparagus until chargrilled on all sides.
To serve, place the griddled asparagus onto a serving plate, top with the sole and pour over the poaching liquid. Garnish with rocket.

4-5 asparagus spears

100g/3Â½oz cherry tomatoes, halved

handful rocket, to serve

small handful fresh tarragon, chopped

olive oil, for drizzling

200ml/7fl oz hot vegetable stock

splash white wine

30g/1oz butter

1 sole fillet

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