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.
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.
Ok but lemon sole is nicer when grilled or pan fried in butter.
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.
No didn't like this recipe x
- Average per serving
- Calories 607.0kCal