Lulu Grimes

Sole Veronique

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

  • 12 sole fillets
  • 250 ml (9 fl oz/1 cup)

Method

  1. Preheat the oven to 180°C (350°F/Gas 4). Put the fish in a greased shallow ovenproof dish.
  2. Combine the stock, wine, shallot, bay leaf, peppercorns and parsley in a jug and pour over the fish. Cover with greased foil and