Baked Fish with a Lime and Wine Sauce
Sue Renyard with a sharp and tasty fish dish
4-6 portions of boneless fish – It does not really matter which but try to choose cheaper, local sustainable fish where possible.
1 small onion, chopped
1 clove garlic
300ml crème fraiche
1 vegetable stock cube
juice of one lime
100ml dry white wine
250g tin sweetcorn
Preheat medium 180 °C oven
Pour the wine into a baking dish and bake the fish, covered with foil, in oven for 20 minutes
Meanwhile, make the sauce:
Melt the butter in a pan and add the onion and garlic to soften.
Pour in a little white wine and reduce.
Add the crème fraiche, stock cube, lime juice and tin of sweetcorn.
Continue to stir until well mixed.
Blend this mixture until smooth and keep warm.
When fish is ready transfer to a serving plate and pour the sauce over.