Lemon sole with sorrel sauce

Lemon sole with sorrel sauce

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(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too

Nutrition and extra info

Nutrition: per serving

  • kcal343
  • fat17g
  • saturates10g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein36g
  • salt0.66g
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  • 2 lemon sole double-fillets, with the skin attached
  • 2 knobs of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 125ml white wine
  • 2 tbsp crème fraîche
  • 1 bunch sorrel, washed and shredded



    Sorrel has a sharp, lemony flavour - the name derives from the French for 'sour'. Highly…


  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.

  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.

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Comments, questions and tips

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7th Mar, 2017
How much is a 'bunch'? Wouldn't it be more helpful to give a more accurate measurement e.g two heaped tablespoons?
30th Jul, 2012
Oh so delicious, quick and easy. Used Cornish Lemon Sole which retained their flavour due to the lightness of the cooking sauce.
18th Jun, 2011
Grew sorrel for the first time in our garden this year and this was its first use. Really special combination of mild white fish (we used haddock), creamy wine sauce and a sharp lemony tang from the sorrel. Very easy too.
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