Lemon sole with herbs
How to make Lemon sole with herbs recipe - When possible, serve Dover sole it is far superior in taste and can be prepared as either fillets or a whole fish. It will, however, be far more costly. Limande sole aux fines herbes recette
ServeS 4
Ingredients:
4 lemon sole or other sole fillets, or other flat white fish fillets such as plaice, about 6oz (175g) each
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
small handful of fresh mixed herbs, such as parsley, thyme, and dill
sea salt and freshly ground black pepper
Method:
1 Preheat the oven to 400°F (200°C). To make the dressing, whisk together the oil and vinegar in a small bowl. Mix in the mustard and herbs to blend. Season well with salt and pepper.
2 Lay out the fish in a roasting pan, then add enough water to cover by about ¼in (5mm). Season well with salt and pepper. Bake in the oven for 10–15 minutes until the fish is cooked through and the water has nearly evaporated.
3 Using a spatula, carefully lift the fish onto a serving dish or individual plates. Spoon some of the herb dressing over each fillet. Serve hot with sautéed potatoes and broccoli.
Notes:
To check whether the fish is cooked, poke it to make sure that the flesh lifts away from the bone easily. The flesh should be opaque with no traces of pink.
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| Lemon sole with herbs |
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