This sole dish is a delicious cheesy tea time treat
Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease an ovenproof dish with oil.
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.
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.
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.