Torbay Sole with Sorrel Sauce

Fishboxer Michael from Fishbox HQ

Ingredients

2 Torbay Sole fillets

2  knobs of butter

125ml white wine

2 tbsp.  crème fraiche

1 bunch sorrel, washed and shredded

New potatoes

Method

1. Heat oven to 200C/180C fan/gas 6. Lay fish in an ovenproof dish.

2. 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.

3. Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, stir through the sorrel until just wilted

4. Spoon over the fish before serving.

5. Serve with buttered new potatoes on the side, they are a must!