This simple but fantastic recipe for sole with sage butter comes direct from chef JP McMahon. He says –
“The variety of flounder called ‘witch’ is plentiful off the West coast of Ireland. Unfortunately, its name doesn’t exactly do the fish any justice. So someone decided somewhere that it should be rechristened as Connemara sole. Now it has a new lease of life! .”
- 4 witch sole/Connemara sole fillets
- 2 tbsp rapeseed oil
- Sea salt
- 100g butter
- A small handful of fresh sage leaves, chopped
- A few dashes of white wine vinegar
To serve: Boiled baby potatoes
1. Preheat the oven to 180˚C/160˚C fan/ gas mark 4 and line a large baking tray with greaseproof paper.
2. Arrange the fish on the baking tray. Rub with oil and season well with sea salt. Bake in the oven for five minutes.
3. Meanwhile, combine the butter and sage leaves in a small saucepan over a mediumhigh heat. Swirl the pan, allowing the butter to foam. When the butter becomes nutty (you’ll see the colour change), remove from the heat and add a few dashes of vinegar to taste. So if you like more acid with your fish, then be my guest and add more to suit!
4. Remove the tray from the oven and pour the brown butter over the fish. Return the tray to the oven and bake for a further 7-10 minutes or until it is opaque and the flesh flakes easily with a fork.
5. Serve immediately with some boiled baby potatoes that have been drizzled with oil and plenty of sea salt.
Per Serving 403kcals, 29.5g fat (14g saturated), 1.6g carbs, 0g sugars, 31.2g protein, 1g fibre, 0.336g sodium
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