4 Dover or lemon sole, skinned
Freshly ground black pepper
2 tbsp (1 oz) 25 g butter
3 tablespoons dry white wine
Juice of 1/2 lemon
3 oz (75 g) Parmesan cheese, finely grated
4 braised celery hearts, to serve
Freshly ground black pepper
2 tbsp (1 oz) 25 g butter
3 tablespoons dry white wine
Juice of 1/2 lemon
3 oz (75 g) Parmesan cheese, finely grated
4 braised celery hearts, to serve
method
1. Pre heat the oven to gas mark 5, 375°F (190°C).
2. Wash the fish and pat it dry with kitchen paper. Season each side of the fish with pepper and lay them in a lightly buttered shallow baking dish.
3. Pour the wine and the lemon juice around (not over) the fish, and cover each one with finely grated Parmesan cheese.
4. Bake in the oven for about 15 minutes or until the fish is cooked.
5. Towards the end of the cooking time, reheat the braised celery.
6. When the fish are baked, flash the dish under a pre heated grill to colour the melted Parmesan cheese.
7. Now arrange the braised celery in the dish with the sole and take straight to the table and serve with the juices.
2. Wash the fish and pat it dry with kitchen paper. Season each side of the fish with pepper and lay them in a lightly buttered shallow baking dish.
3. Pour the wine and the lemon juice around (not over) the fish, and cover each one with finely grated Parmesan cheese.
4. Bake in the oven for about 15 minutes or until the fish is cooked.
5. Towards the end of the cooking time, reheat the braised celery.
6. When the fish are baked, flash the dish under a pre heated grill to colour the melted Parmesan cheese.
7. Now arrange the braised celery in the dish with the sole and take straight to the table and serve with the juices.
serving amount
serves 4
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