This dish is everything I love about French cuisine: fresh, simple, and buttery! An easy and impressive meal for a dinner party—think of serving with steamed new potatoes or other freshly harvested spring vegetables.
Preheat oven to 425°F (220°C). Wash and dry fish fillets and arrange in a baking dish. In a small saucepan, melt
In the meantime, make the sauce. Melt butter in a saucepan on medium heat. Add shallots and sorrel and let cook 3–5 minutes, or until sorrel starts to wilt. Slowly stir in cream and continue to stir over heat until sauce thickens slightly. Salt and pepper to taste. Pour over baked cod and serve immediately.
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