Honey Curry Sole Fillets

Honey Curry Sole Fillets


Prep time:
5 mins
Cook time:
20 mins
Suitable for:
Provided by:

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.


  • 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)


  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.

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 and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz