Fish in Cider and Herb Sauce

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb fish fillets
  • Seasoned flour
  • Butter
  • mixed fresh herbs, chopped
  • Squeeze of lemon juice
  • Good ⅛ pint dry cider
  • 2 tablespoons cream


    Use any filleted fish you like for this dish. Bream, sole, hake and John Dory are all good cooked this way. Dry the fillets and dip them in seasoned flour, using plenty of freshly-ground pepper. Heat a good knob of butter in a flameproof oven-to-table pan and add about a tablespoon of finely-chopped mixed fresh herbs (fennel, parsley, marjoram and basil are good for this). Fry the fish, skin side down, for three minutes, then turn the fish and cook for a further three minutes. Squeeze on lemon juice, and add the cider. Cover the pan and simmer over very low heat for ten minutes. Just before serving, take the skin off the fish, and pour on the cream. Serve straight from the hot dish.