This fish dish feels a bit special but is very easy to make. Serve on buttered spinach and with steamed potatoes.
Wine Suggestion: from our recent trip to the Loire we opened the superlative Domaine de la Taille aux Loups Clos de la Bretonnière. Made by Jacky and J-P Blot from a monopole in Vouvray, it has to be “Vin de France” as their winery is not in the appellation. No matter, this is as fine as dry Vouvray gets. We really enjoyed the taut minerality that complimented the fish, and how it kept on giving more layers as it went along revealing hints of spring and summer fruits. Tension and poise, but with a real generosity too.
Lemon sole with basil & tomato sauce – serves 4
- 60g plain flour
- 2 small lemon sole, each cut into 4 fillets and skinned (your fish shop will do this for you)
- 30g butter
FOR THE SAUCE:
- 300ml double cream
- juice of ½ lemon
- 3 tbsp fresh pesto
- 100g sun-blush tomatoes, finely chopped
- 2 tsp chopped basil, to serve
Sprinkle the flour over a large plate and season well with salt and pepper.
Dip the fish fillets into the seasoned flour and shake off any excess.
Melt the butter in a large frying pan. Wait until the butter foams, then add the fillets and cook for 2 minute on each side, or until opaque and easy to flake. Transfer to a warm plate and keep warm while you make the sauce.
Heat the cream, lemon juice, and pesto in a pan over a medium heat until hot, then add the sun-blush tomatoes and season with salt and black pepper. Serve the fish fillets on a bed of buttered spinach, dress with the sauce and sprinkle over some basil leaves.
(Original recipe from Mary Berry’s Cookery Course, DK, 2013.)
Jono & Jules do food & wine 