Lemon Sole with Cream and Sorrel Sauce

Charmaine Lu -
  • 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