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Baked Dover sole with cr me fra che, cherry tomatoes and parmesan

Image of Baked Dover Sole With Cr Me Fra Che, Cherry Tomatoes And Parmesan, UK TV

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Ingredients

700 g dover sole fillets
black pepper
15 g butter
150 g cherry tomatoes
200 ml crme frache
small handful of leaves basil
110 g parmesan, freshly grated
boiled new potatoes, to serve

For the stir-fired spinach:

1 tbsp vegetable oil
2 clove garlic, chopped
100 g spinach, washed

Description

Enjoy A Simple But Luxurious Fish Dish With Sophie Grigson's Baked Dover Sole, Topped With A Parmesan Cheese Crust

UK TV

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