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  • 2.4 Star
  • Timer Prep 8 min
    Cook 22 min
  • Chart 607.0 cal/
  • Chef hat Easy


Slice the Cornish new potatoes. Peel and slice the onions. Skin, deseed and chop the tomatoes. Chop the fresh dill. Chop the fresh parsley.


  1. 1 Put the saffron in a small bowl with 1 tbsp warm water and set aside.
  2. 2 Heat the oil in a large, deep frying pan and add the potatoes and onion.
  3. 3 Cook over a gentle heat for 10 minutes, turning occasionally, until golden and just tender.
  4. 4 Add the vermouth to the pan and bubble for 2 minutes, then pour in the stock and saffron.
  5. 5 Simmer for 5 minutes, add the tomatoes and fish to the pan and cook gently for a further 5 minutes, until the fish is opaque and cooked through.
  6. 6 Stir in the herbs and season.
  7. 7 Serve with crusty bread.

5 Reviews

  • Alan & Hefs

    Varied reaction from us two. I was disappointed with the dish, I reduced the amount of stock as per some suggestions and still I felt the dish lacked flavour. The 'war office' found the dish more to her liking and enjoyed what she described as the ' My advice would be to make sure you have a good proprietary fish stock, start with 500 ml and reduce in a separate pan down to about 200ml before adding. I would also add a large dab of salted butter at the end.

  • Daniel & Harriet

    We liked the combination of ingredients but would use less stock next time. In saying that a solid weekday meal. Easy to make.

  • MrsCM

    Ok but lemon sole is nicer when grilled or pan fried in butter.

  • Sue

    Nice and simple but the dish rests on the quality of the fish stock. If I make this again will only use 100-150 ml and not 300ml.

  • Julie

    No didn't like this recipe x

  • Average per serving
  • Calories 607.0kCal
  • Fat15.3g
  • Saturated2.5g
  • Salt3.42g
  • Carbohydrates64.0
  • Sugar14.4g
  • Protein47.6g
  • Fibre8.8g