Lemon sole with sorrel sauce

The lemony flavour of sorrel pairs perfectly with fish. Try it with skinned megrim or Dover sole on the bone too

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 343
  • fat 17g
  • saturates 10g
  • carbs 5g
  • sugars 4g
  • fibre 0g
  • protein 36g
  • salt 0.66g


  • 2 lemon sole double-fillets, with the skin attached
  • 2 knobs of butter
  • 125ml white wine
  • 2 tbsp crème fraîche
  • 1 bunch sorrel, washed and shredded


  1. Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.

  2. Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.

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