4 small to medium Dover or lemon sole, skinned and filleted
a little oil or butter
Pinch of salt, freshly ground black pepper
4 tablespoons fish stock
4 tablespoons dry white wine
Juice of 1/2 lemon or orange
Tarragon leaves
a little oil or butter
Pinch of salt, freshly ground black pepper
4 tablespoons fish stock
4 tablespoons dry white wine
Juice of 1/2 lemon or orange
Tarragon leaves
method
1. Pre heat the oven to gas mark 4, 350°F (180°C).
2. Wash the fish fillets and pat dry with kitchen paper.
3. Lightly oil or butter a baking dish - choose a size in which the fillets will fit snugly.
4. Season the fillets on both sides with a pinch of salt and freshly ground black pepper.
5. Lay them in the dish and pour over the stock, wine and lemon or orange juice.
6. Place a few leaves of tarragon over each fillet (reserve some for a garnish) and bake in the oven for 10 to 15 minutes, according to the thickness of the fish.
7. Baste the fish once or twice as it bakes, and serve, garnished with the reserved tarragon, with the juices from the dish.
2. Wash the fish fillets and pat dry with kitchen paper.
3. Lightly oil or butter a baking dish - choose a size in which the fillets will fit snugly.
4. Season the fillets on both sides with a pinch of salt and freshly ground black pepper.
5. Lay them in the dish and pour over the stock, wine and lemon or orange juice.
6. Place a few leaves of tarragon over each fillet (reserve some for a garnish) and bake in the oven for 10 to 15 minutes, according to the thickness of the fish.
7. Baste the fish once or twice as it bakes, and serve, garnished with the reserved tarragon, with the juices from the dish.
serving amount
serves 4
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