Grilled Fish Cutlets
Fish in Batter
Fish Pie
Haddock with Tomatoes and Chives
Roast Cod with Garlic
Halibut Au Gratin
Salmon Steaks with Tomato and Basil
Salmon Fish Cakes
Salmon and Plaice Ravioli with Basil Sauce
Tartare of Salmon and Tuna
Sole Au Gratin
Sole Bonne Femme
Grilled Dover Sole
Prawn Pilaf
Fried Scampi
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[Fish and Shellfish]
3 soles, filleted and skinned
5 tablespoons sunflower oil
1 lemon, quartered
1 large sprig fresh tarragon
15g/½oz butter,
melted
grated cheese
dried white breadcrumbs
TO GARNISH
lemon wedges
sprigs of fresh parsley
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Arrange the sole
fillets, skinned side down in a shallow dish. Pour over the oil. Lightly squeeze the
lemon quarters over the fish and leave them in the dish. Place tarragon over
the fish and leave to marinate for 24 hours.
-
Preheat the grill to a high
setting.
-
Brush a large baking tray with
a good lip with the melted butter. Arrange fillets on top. Dust evenly with
cheese and crumbs and grill until golden brown.
-
Arrange on plates and garnish
with the lemon wedges and parsley.
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