To prepare the sole en papillote with steamed vegetables, start with the vegetables. Separate the cauliflower florets and cut the larger ones in half (1). Do the same with the broccoli (2 ...

Bring the temperature up slowly to sweat the vegetables. Add the capers and herbs de Provence, then stir for a minute to release the flavours. Tip in the tinned tomatoes, stir through and simmer ...

Adding lots of vegetables means only a small amount of meat is needed per person, but the sauce is generous so if you want to stretch it a bit further, just add a few more chicken thighs.