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 Put the saffron in a small bowl with 1 tbsp warm water and set aside.
- 2 Heat the oil in a large, deep frying pan and add the potatoes and onion.
- 3 Cook over a gentle heat for 10 minutes, turning occasionally, until golden and just tender.
- 4 Add the vermouth to the pan and bubble for 2 minutes, then pour in the stock and saffron.
- 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 Stir in the herbs and season.
- 7 Serve with crusty bread.
No didn't like this recipe x
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.
Ok but lemon sole is nicer when grilled or pan fried in butter.
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.
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.
- Average per serving
- Calories 607.0kCal