Baked lemon sole with sorrel sauce
Serves 2
Easy
Prep:
Cook:
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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- 2 lemon soledouble-fillets, with the skin attached
- 2 knobs of butter
- 125ml white wine
- 2 tbsp crème fraîche
- 1 bunch sorrelwashed and shredded
Nutrition: per serving
- kcal343
- fat17g
- saturates10g
- carbs5g
- sugars4g
- fibre0g
- protein36g
- salt0.66glow
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.
