For the roasted sole, heat the butter in an ovenproof frying pan and fry the sole with the garlic for about two minutes on each side, until beginning to turn golden-brown. Add the leeks to the pan, then transfer to the oven and bake for ten minutes, or until cooked through.
For the cumin chilli potatoes, heat the oil in an ovenproof frying pan and add the potato halves. Fry until they begin to turn golden-brown. Add the cumin seeds and chilli flakes and stir well. Transfer to the oven to roast for 10-12 minutes, until tender.
For the white wine cream sauce, heat the cream and wine in a pan. Crumble in the stock cube and simmer for 3-4 minutes, or until the liquid is slightly reduced. Stir in the butter until melted.
To serve, spoon the sauce into the centre of a serving plate and place the potatoes on top. Top with the fish and leeks and garnish with parsley and lime wedges.