Baked lemon sole with sorrel sauce

Name: Baked lemon sole with sorrel sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 lemon sole double-fillets, with the skin attached; 2 knobs of butter; 125ml white wine; 2 tbsp crème fraîche; 1 bunch sorrel washed and shredded

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.5 ratingsRate

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The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too

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Ingredients

Nutrition

Units:

MetricUS

2 lemon sole

double-fillets, with the skin attached
2 knobs of butter
125ml white wine
2 tbsp crème fraîche
1 bunch sorrel

washed and shredded

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Nutrition: per serving

kcal343
fat17g
saturates10g
carbs5g
sugars4g
fibre0g
protein36g
salt0.66g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.
step 2

Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.

Recipe from Good Food magazine, May 2010

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A star rating of 4.8 out of 5.5 ratings

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