Lemon Sole with Cream and Sorrel Sauce
Lemon Sole with Cream and Sorrel Sauce



  • 2 lemon sole fillets, skin on
  • 2 knobs of butter
  • 130ml white wine
  • 2 tbsp crème fraîche
  • Bunch of sorrel, shredded
  • Buttered new potatoes, to serve
  • Preheat the oven to 200C. Lay the fish, skin-side down, in an oven dish. Season well and dot with butter, then pour over the wine. Cook for 10 mins, then remove to a plate.
  • Quickly pour the cooking juice into a small saucepan with the crème fraîche, and boil until slightly thickened. Stir through the sorrel to wilt, then spoon the sauce all over the fish before serving with new potatoes. Classic.
10 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box