Lemon sole with sorrel sauce
- Preparation and cooking time
- Serves 2
The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too
- 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.