Baked lemon sole with sorrel sauce



Heat oven to 200c/180c fan, gas mark 6.  Lay fish, skinside down, in an ovenproof dish.  Season, dot with butter and pour over the wine.  Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.

Working very quickly, pour the juices from the dish into a small saucepan with the creme fraiche, boil until slightly thickened, then stir through the sorrel until just wilted.  Spoon over the fish before serving with buttered new potatoes.