Rowena G's Recipes

Sole Veronique

Recipe by
25 minutes
Prep: 5 minutes | Cook: 25 minutes | Servings: 2 or 3 persons

A retro classic which deserves a comeback. Truly delicious and very easy.


  • 10g butter, plus extra for greasing
  • 200ml fish stock
  • 100ml dry vermouth
  • 1 bay leaf
  • 400g skinless john dory or sole fillets
  • 200ml cream
  • 200g seedless green grapes, cut in half
  • flaked sea salt and freshly ground white pepper


  1. Put the butter, fish stock, vermouth and bay leaf into a non-stick wok or frying pan. Bring to a simmer and then put the fish gently into the liquid to cook for just 3 to 4 minutes. When just cooked remove the fish with a slotted spoon into a shallow bowl.
  2. Then boil the liquid until reduced to about a third of the original liquid.
  3. Pour the cream into the pan and return to a simmer. Taste and season with salt and pepper to taste. Stir in the grapes and again bring back to a simmer.
  4. Finally add the fish simmer for only 60 seconds then serve with plain boiled potatoes and wilted spinach.

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