Squeeze over a little lemon juice. Place flour in a dish and mix in the salt and pepper. Pour into six martini glasses and garnish with the lemon slices. Making it is quite a lengthy process but relatively simple. 1. Try wrapping fillets of lemon sole in prosciutto or slicing and breadcrumbing them to make goujons. Scoop the passion fruit seeds out of the fruit shells with a teaspoon and fold into the lemon curd mix. Sit fish on foil, drizzle over olive oil and season with sea salt and freshly ground black pepper. 1. Whisk the eggs lemon juice and cornstarch together and w, 1. You can do this with a wooden spoon in a bowl or in a food mixer but not in a food processor. 2. Add the butter and cook for a minute. It's actually a flounder (the family that includes plaice and turbot). Put the olive oil and 3 tablespoons of the butter into a large skillet set over medium heat. Whip on medium and then high speed until the cream just forms still peaks. Heat a large nonstick skillet over medium-high heat. Pour the couscous into the b, For the Lemon Curd (Makes about 3 cups of curd) 6. Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. 2) Sift together the flour, baking powder and salt into a bowl. You can do this by hand, mixing just enough so that all of the ingredients become one pale yellow liquid. 1) Zest the lemons into a bowl. 3. 2. 2) Shake well. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. In a small bowl, whisk together oil and lemon juice. Add some dressing to the salad, mixing to coat 6 2. Lay a large piece of prosciutto on each chop and press to seal. Add the capers and remaining butter. Transfer the sole and lemon to plates and spoon the capers and butter over the top. Turn onto a lightly floured board or counter, 1) Prepare the griddle (medium-high heat).2) Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Melt 1 tablespoon butter in a skillet over medium heat. Add a ladle of cookin, 1) Combine the flour, sugar and 1/2 tsp of salt in a bowl and place in the freezer for 30 minutes. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Spice fish fillets on both sides. Lemon Sole Recipe | Food Network Kitchen | Food Network . In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Lightly dredge the sole in flour, tapping off any excess, and slip the fillets into the melted butter and oil. Add the spring onion whites to the sauce. In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and 1/4 cup warm water. 1) Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Try. Gradually beat in the eggs, zest and juice of 1 lemon. 2) Add remaining 2 tablespoons oli, 1) Drizzle some oil in a large pot of boiling salted water, add 1 tbsp of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Sea, Prick the lemon in 3 or 4 places with a fork and place in a small pot with one teaspoon of salt and cover with water. Pour in the semi-skimmed milk and vanilla, combine wel, 1. Remove the garlic cloves from the sauce, and then stir in the parsley. Pull edges of foil loosely together and seal. Add in about 3 tablespoons butter to the hot skillet. 1 week ago foodnetwork.com Show details . It can be bought whole or in fillets. This mayon, Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Whisk the whole eggs, eggs yolk, 1/4 cup of the sugar and the lemon zest in a metal bowl plac, Preheat the oven to 180C/Fan 160, Gas 4. Mix well and let sit for a couple of minutes until the yeast is foamy. Add the lemon juice, chopped parsley, chopped garlic, and season well. Meanwhile, lay the fillets on a piece of wax paper, parchment, or a baking sheet and blot dry with paper towels. Place them in a shallow baking dish. Sometimes (we say always) simple is the most sophisticated. Increase the heat to medium-high and boil uncovered until . Place the flour on a plate. See Cook's Notes. Preheat the oven to 180C (350F) Gas Mark 4. of th, 1) In a bowl, combine the yeast and warmed milk. 2. T, 1) For the sweetened cream, place the cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Drain the potatoes and divide them and the broccoli between the plates. Season with the remaining teaspoon salt. The key to great cakes is beating the butte. Using an electric mixer beat the butter and sugar, 1) Preheat oven to 180C/ gas mark 4. 3) Lay the sole fillets on the work surface, 1) Preheat the oven to 190C / gas mark 5. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Rinse and pat dry the fish fillets with paper towels. Cream the butter with the sugar and lemon zest in a large bowl until very pale and light. Push the lemon to the side and add the sole (in batches if needed). Wait for 20 seconds before squeezing in the juice of the lemon and shaking the pan about, otherwise the lemon juice will burn black and ruin the whole thing. 2) In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Grease and flour two (22x11x7 cm) loaf pans.2) Cream the butter and 400g of the caster sugar in the bowl of an electric mixer fitted with the paddle attachment. Dredge the fillets in flour, shake off excess and place into the hot pan flesh side down. In a very large frying pan, big enough to hold all the soles some olive oil, fry gently on both, Preheat the oven to 375F and line a baking tray with parchment paper. Increase the heat to medium-high. Sprinkle fillets evenly with breadcrumbs, then with the cheese and finish with a sprinkle of paprika. Line a 12-cup muffin tin with paper line, 1) For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve. Continue beating until stiff peaks form. Method: 1. Butter a 23cm by 33cm pan or two 15cm round pans. Whisk the eggs, sugar and salt together in a medium saucepan until well combined. Grate some lime zest, about half a teaspoon, and cut 2-3 thin slices to insert inside the fish. Remove from the heat and let cool. 2,000 calories a day is used for general nutrition advice. Pulse until almost uniform in texture. 2) Drain the pasta, reserving 24, Place 2 thinly sliced lemons in a pitcher. Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. bunched scallions, fresh lemon juice, fresh orange juice, garlic clove, minced, salt and freshly milled white pepper, peanut oil, hot pepper oil, broccoli raab, washed and trimmed Whisk to melt the butter and boil the sauce until reduced by half, about 2 to 3 minutes. Make a long slit in the middle of the fish and cut inside the flesh, peeling it away from the bone to create a little pocket on each side. Whisk to melt the butter and boil the sauce until reduced by half, about 2 to 3 minutes. Sprinkle the pan evenly with the flour. Make the sweet pastry in a large bowl. Fold in the remainin, 1. Take the pan off the heat and allow the syru, In a large bowl, combine your oil, soy milk, soy yoghurt, sugar, lemon juice, lemon zest, and vanilla extract with a quick whisk. Heat 4, Preheat the oven to 180C. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. In a large mixing bowl, combine the vinegar, va, For the Crust 2) Once the lemon curd has, Cut 6 of the lemons in quarters lengthways, but not all the way to the top, so that they still hold together (do this over a bowl to preserve any juice). Sprinkle fillets with paprika. Do you want something that's packed full of flavour, is delicious and healthy? Add the lemon and cook until lightly browned, about 2 minutes. Cook and toss until the pine nuts are toasted, about 2 minutes. It's often used in classic recipes like sole meunire, which is a classic French dish in which sole fillets are coated with flour, pan-fried in butter, and then served garnished with lemon and parsley. Add garlic, pepper and the lemon zest. Step 2 Melt butter with oil in a saute pan over medium-high heat. In a small bowl, combine the butter, parsley and lemon juice; pour over fillets. Drain cottage cheese through a muslin cloth, hang for at least an hour or preferably overnight to remove the excess moisture. In a medium bowl, mix together the flour, salt and pepper. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Remove cheese from muslin cloth and place into a metal bowl. Drai, For the cake: This is best done in a free-standing mixer, to avoid a very tired arm! Season the lemon and olive oil mixture with salt and pepper, to taste. Remove turkey, cool, chill and dice, 1) If the couscous is instant, follow the instructions on the packet.2) For non-instant couscous, place the couscous into a large bowl. Add the sole and cook for 1-2 minutes per side, until golden brown. She was a food stylist and recipe developer at Real Simple for five years. Brown the fish on both sides, about 2 to 3 minutes per side. Add the white wine and lemon juice. Fry the sole in butter on medium heat for approximately 2 minutes on each side. 3) In a separ, For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Turn onto a lightly plain flour, Bread:1) In a bowl, combine the yeast and warmed milk. Lemon sole is widely available and a sustainable choice. Pat the sole fillets dry with paper. Line bottom of pan with parchment paper; spray paper. Combine the flour and salt i, 1. Once it is browned and cooked all the way through, transfer to a warmed platter while you make the sauce. Directions. Dust the sole with the flour and shake off any excess. 2. Lightly coat both sides of the Lemon Sole with plain flour, tapping off any excess. Gradually beat in the eggs a tablespoon at a time, adding a tablespoo, 1) Place the veal chops on a work surface and season with salt and pepper. In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. I cooked this simple dish in my first restaurant, Buonavia, which I opened in 1971. Mix well. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Sift flour and next 6 ingredients into medium bowl. Bring to a boil, then lower the heat and simmer, For this cake you can use an electric stand mixer, but a bowl and whisk or wooden spoon is fine too. 3. Mix well. Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side. Mix well. Cream together the margarine and sugar until pale and fluffy. Cook for 2 minutes until golden and crisp, pressing down gently,. In a large frying pan, heat the oil and butter over a medium-high heat. Bring a large pot of salted water to the boil. Whip the egg whites with the cream of tartar until foamy, then gradually pour in 100g of the sugar, whipping until the whites hold a medium peak when the beaters are lifted. Beat in the eggs, one at a time, then add the lemon zest. Bake for 25-30 minutes, depending on the size, brushing again with butter halfway through. Add the juice of the lemons with the pepper, whisk in olive oil then season the dressing with salt, to taste. Preheat oven to 175C and line 48 mini muffin tins with paper cups. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Grease an 21cm x 11cm x 6cm loaf pan. Bring to the boil, stirring occasionally until the sugar has dissolved. Push the lemon to the side and add the sole (in batches if needed). 2) Liberally salt and pep, 1. Bring to a boil, reduce heat and simmer for 2 minutes, stirring occasionally, until the caster sugar has dissolved. 2022 Warner Bros. Add the vanill, These whimsical pies are elegant and perfectly-textured -- they've got a buttery, crisp-tender crust that'll stand up to tangy-creamy curd, and the meringue holds its shape even overnight! In a medium bowl, sift together the flour and salt, then add them to the butter, 1. You could prepare double the quantity of pastry and freeze half for another dessert, if you wish. Preheat the oven to 200C/400F/gas 6. Add the melted butter and granulated sugar. It is delicious and quick. Gather the ingredients. All rights reserved. Add the melted butter and sugar. Remove from the oven and serve immediately. To cook turkey, bring 6 cups of water to a simmer with onion, lemon, bay leaves and marjoram. 1 tablespoon lemon juice 1/4 cup crushed butter-flavored crackers 1/2 teaspoon paprika Place the sole in an ungreased microwave-safe 11x7-in. . Pour into a 13X9 glass baking dish. Wash fish in cold water and pat dry. Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Mix well. Line the bottom with greaseproof paper and grease and flour the pan. 1kg) filleted plain flour, for dredging 2 Place a large non-stick frying pan over a medium-high heat and add around two thirds of the butter. Mix spices together in a another small bowl. Add turkey breast and cook, uncovered, just below a simmer until cooked through, about 20 minutes. Place the chicken in a ceramic or glass dish just large enough to hold it f, 1) Place water on to boil for pasta. Grease and flour the pan. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Top with one leaf of sage. Season the sole with the salt and then coat it in the flour, shaking to remove any excess; set aside. I made it with fresh lemon sole and fluke, bought directly from the fishermen on Long Island when in season. Put. Bring to a boil over medium-high heat. 2) Blend the egg yolks with the remaining caster sugar in a medium bowl, using a whisk. Bake for 8 minutes, then cool. Set aside. Step 1. For the meringue: Preheat the oven to 135C. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes. 1 whole lemon sole, (weighing approx. Add the garlic and cook for 60 seconds. Beat the, Chop the ends off the lemons and then slice them very thinly. Dredge fish fillets in flour mixture, coating both sides, and shake off excess. 2) In the me, Position rack in center of oven and preheat to 175CSpray 1 half-sheet pan with nonstick cooking spray. 2 large lemon soles sea salt 5 When ready to serve, place the fish in the parchment paper in a hot, heavy-based pan and cook for 1 minute, butter-side down. 2) For the pasta: Bring a large pot of salted water to a boil over high heat. 26 Creative Soups to Make the Cold Weather Bearable. 2)Separate the eggs. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. Step 3 2) Toss the tomatoes and greens with dressing and adjust seasoning. In a large shallow bowl, season the flour with a little salt and black pepper. Lemon sole can also be grilled, steamed or baked whole. Add the sieved juice; stir, 1) Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. Dip fillets in butter/lemon juice mixture and dredge in flour mixture. Add the eggs one at a time, mixing after each addition. Preheat the oven to 400 degrees. Brush the remaining 1 tablespoon oil over the bottom of a rimmed baking sheet. Grill the fish under a medium-high heat on one side o, 1) Preheat the oven to 180C/gas mark 4. Dredge the fish fillets in the flour mixture. For the Cheesec, Lemon braised artichoke hearts:1) Preheat the oven to 190C/Gas 5. For the batter: Mix the butter and eggs. Line the bottoms with buttered greaseproof paper and dust with flour. 2) Mix the spring onion greens with the ginger in another small bowl. Toast the breadcrumbs until golden, transfer to a bowl and return pan to heat. 4 Broil until the fish flakes easily with a fork, 3 to 4 minutes. 26.5 k A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor. 1. Add the pasta and cook until tender but still firm to the bite, stirring occasional, Preheat the oven to 400F and line 2 baking trays with parchment paper. Bring to a boil. Place the chicken in a large roasting tray. Then look no further, as Jamie shares his tasty Lemon Sole and Olive Sauce rec. Preheat the oven to 190C. Bring water to a boil. Cover with plastic wrap and refrigerate for 20 to 30 minutes. Preheat the oven to 220C/425F/gas 7. Transfer the brandy snap baskets to a serving plate and divide two thirds o, 1) Squeeze the juice from the lemons and limes over a sieve into a glass measuring cup (about 250ml of juice). Butter and base line a 20cm ring mould cake tin. With a spatul, 1) Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Line the bottom with parchment paper. 3 Place the fish on the prepared baking sheet and spread the lemon-hern mixture over the top of the fillets. In a large nonstick frying pan, melt the butter over moderate heat. Increase the heat to medium-high. 1) In a large saucepan, heat the stock and water over medium-low heat. Using an electric whisk, beat on medium speed until frothy. Sift the flour and cornstarch together and set aside. 2) In a risotto saucepan or large skillet with a rounded bottom, heat the olive oil over medium to medium-high heat. To make crust, combine all ingredients until evenly blended and crumbly. Line and lightly butter the base of a 20-cm round non stick cake tin. Directions. Whisk well, then allow to settle so there are no air bubbles on, Traybakes are perfect for sharing with friends and family. Top with fresh rosemary and a final layer of salt and tightly pac, 1) Preheat the oven to 180C/Gas mark 4. 2. Put the chilled flour mixture in the bowl of a food processor fitted with a steel blade. STEP 2 Heat the oil in a large frying pan. The minute you think you are done creaming, add on another 5 minutes! Add the flour, salt, and pepper to a large plate and stir to mix. Place these in a larger pan (such as a roasting pan). 2,890 TRIPE FISH/157 RECIPES Lemon Baked Dover Sole (15674) about 2 hours ago. Temper the eggs by slowly adding, 1) Preheat the oven to 180C/Gas mark 4. 3. 2 Combine the oil, lemon zest, parsley, garlic, lemon juice, salt, and pepper in a small bowl. 2. 2. Heat 1tbsp of olive oil and 10g-20g butter in a large frying pan over a medium heat. In a medium bowl, whisk together the bread crumbs, oregano, lemon zest, Parmigiano-Reggiano, and 3 tablespoons oil until the mixture resembles wet sand. Bring the mixture to boil over medium heat. dish; sprinkle with salt and pepper. 1 lemon, ends trimmed, sliced into 12 thin circles. 7. Grease and flour two (22 by 10 by 7cm) loaf tins. Whisk in the lemon juice. In a large heavy-based saucepan, pour enough oil to fill the pan about a third of the way. 1) Place an oven rack in the centre of the oven. Dredge the fish fillets in the flour mixture. Toss the fish in the flour, coating well, and shake off any excess. Heat the oil in a large, preferably non-stick pan over medium-high heat - high heat and a little more oil if the pan isn't non-stick. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Put a good tablespoon of salt in the bot, 1. Combine melted butter (or olive oil) and lemon juice in a small bowl. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Fold in the flour and almonds, 1) Preheat the broiler. Mix and pour over the fish. (print-friend recipe to follow): Preheat your oven to 375 degrees F. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Arrange the lemon soles on the lemon slices dark side up, season with salt and pepper and brush with the chive butter. Add the flour and baking powder, and mix. 2) Brush the swordfish steaks with 2 tbsp. Butter and flour a 20-cm round cake pan. 2) Season fish with salt and pepper. Pack the lemons and the chillies into a sterilised glass jar and layer with salt, adding the bay leaf about half way down. 2) Add the flour and salt. Divide the fish fillets between your plates with some of the juices from the pan. 2) Meanwhile, in another large (30cm), heavy-bottomed pan, melt the butter, 1) For the lemon zest meringue: Place egg whites in small bowl, beat on high speed for 1 minute, add sugar, almond liqueur, and zest. 2) In a large mixing bowl, combine the egg whites, salt and cream of tartar. Add the mahi and cook until the underside is golden brown. Cover the pan and si, 1. Slowly drizzle the eggs into the lemon mixtur, 1. Remove skillet from heat and tilt to swirl butter until it melts. 2) In the bottom of a tall pitcher, use a wooden spoon to gently muddle the mint leaves with 50g of the sugar. Discovery, Inc. or its subsidiaries and affiliates. Preheat the oven to 180C, (160C for fan ovens), Gas Mark 4. In a separate bowl, sift the, 1) Season both sides of the sole with salt and black pepper. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook. For still infused water, add 2 quarts of water. Stir the sugar, flou, Line a 20cm (8in) spring form cake tin lined with baking parchment. I a, 1) Preheat the oven to 220C/Gas mark 7. The trick to cooking pan-fried sole is not overcrowding the pan, so be sure to choose a large skillet. 2) In a large bowl, using an electric mixer, cream the butter and caster sugar together, about 5 minutes. All rights reserved. Preheat a frying pan and melt 2 tbsp of butter in it. 5. Sole with Lemon Caper Sauce - Giadzy In Italy this combination of capers, lemon, and herbs is often served with scallops or swordfish. Continue pulsing while drizzling in the olive oil. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Remove the chicken giblets. Bring to a boil and reduce to a simmer, stirring constantly. Drain and set aside to cool. Lightly brush 2 (23cm) round cake tins with butter or shortening. Once melted, swirl to coat the base of the pan, then add the fish fillets skin-side down and sprinkle the flesh with a pinch of salt 30g of butter, cubed salt 3 When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes. Sprinkle the berries evenly on the bottom of each dish. Pat the fish dry with paper towels. 1 lemon 2 tbsp capers 1 tbsp chopped fresh parsley Instructions In a large plate of a bowl combine the flour, salt and pepper. Whisk the cake ingredients in a large bowl until pale and creamy (use an electric hand whisk if you have one). Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Heat the lemon juice and zest in a small saucepan over medium-high heat until just boiling. Add in the 2 tablespoons (15 g) of capers, 2 thinly sliced shallots, and 2 sliced garlic cloves. Mix the flour with seasoned salt and pepper in a shallow dish. Add half of the sugar and beat until the mixture holds stiff peaks. 2) Sif, In a bowl, combine the yeast and warmed milk. We're in cake heaven with these lemony creations! 3) In the large bowl combine the butter and the sugar. Heat a skillet over medium high heat . Bring to a boil, cover and simmer for about 50 minutes or until the lemon is very tender. Preheat the oven to 180C/Gas 4. 3) Brush the swordfish steaks with two tablespoons, Place the potatoes, chicken stock, lemon juice, olive oil, salt and black pepper in a medium saucepan. 10-Minute Baked Halibut With Garlic-Butter Sauce, Pan Fried Fish With a Rich Lemon Butter Sauce, Grilled Tuna Steaks With Lemon-Pepper Butter. Slowly trickle in the oils whilst constantly whisking until you have a thick emulsion. Step 1 Combine flour, salt, and pepper in a shallow bowl. Place 4, 1) Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add in about 3 tablespoons butter to the hot skillet. Add more water, if necessary, to cover the salmon. Reduc, For the Lemon Curd (Makes about 3 cups of curd) Pat the fish dry with kitchen paper. In a small bowl, combine the balsamic vinegar, lemon juice, mustard, onion, and chopped parsley. Lay a large sheet of foil in a roasting tray, so draping over edge. Set aside. Grease a 21 by 11 by 6cm loaf pan. Grill 15-cm or more from the heat until brow, For the Vegetable fritto misto: Beat in the eggs one at a time, adding a little flour with the last egg to prevent curdling. 2. Read about our approach to external linking. Stir in shallots, garlic and capers. 2. Remove your roast veggies from the oven, and sit your lemon sole on top, making sure all the sides are tucked in. Halve the lemons and squeeze out the juice. Whip the egg yolks with 3 tbsp of the sugar until thick and pale and they hold a ribbon when the beaters are lifted. You may also line the bottom with greaseproof paper, if desired. 2) Once the wine and lemon juice have cooked down, add the butter. Combine flour, chopped parsley and pepper in a shallow container. Mix well. Stir in the lemon zest. In another bowl, whisk together the y, For the Muffins: Cut in the butter until the mixture is rough and crumbly but still small pieces of but, 1) Warm two heat-proof dinner plates in a cool oven 90C/Gas mark 1/4. The salty, tangy caper-butter sauce goes nicely with roasted potatoes and a clean green salad dressed with just a squeeze of lemon and a drizzle of olive oil. Stir we, For the tart shell: Pour the sauce over the fish, and serve. Sift the flour, sugar, baking powder and salt into a large bowl. Heat the oven to 180C or Gas Mark 4. Spread the seasoned flour mixture in an even layer on the plate, then dredge the fillets in the flour mixture. Line an 18 x 28 x 4cm (7 x 11 x 1 inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally. Remove any excess fat and leftover pinfeathers and pat the outside dry. Put the 10 paper loaf tins onto a metal tray.

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