If you like the sound of this recipe then you're going to love the taste.

You can use any white fish and cook using the same method. No fuss, but a lot of buzz.

Cook time
20 mins

Prep time
5 mins


  • 100g Haughton Honey
  • 75g dijon mustard
  • 1 tbsp good quality curry powder of your choice
  • 75g melted butter
  • 4 thick fillets of sole
  • Chopped coriander
  • Toasted almonds (optional)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat the oven to 180°C/350°F/gas 4. In a small bowl combine the honey, mustard, curry powder and butter, mixing well.
  2. Lightly butter a shallow baking dish and add the sole fillets flesh side up, slightly overlapping them.
  3. Pour or brush the sauce over the fillets and bake uncovered for 15-20 minutes.
  4. Serve straight from the oven dressed with the chopped coriander and toasted almonds.
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