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Nutrition: per serving

  • kcal343
  • fat17g
  • saturates10g
  • carbs5g
  • sugars4g
  • fibre0g
  • protein36g
  • salt0.66g
    low
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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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Comments, questions and tips (3)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

SimonSW19

How much is a 'bunch'? Wouldn't it be more helpful to give a more accurate measurement e.g two heaped tablespoons?

lizleicester

A star rating of 5 out of 5.

Oh so delicious, quick and easy. Used Cornish Lemon Sole which retained their flavour due to the lightness of the cooking sauce.

kevinroberts

A star rating of 5 out of 5.

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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