Foil-baked soles and calamari with dill sauce


Ingredients 8
Servings 2
Time

Ingredients

  • 300
    g
    soles
  • 300
    g
    calamari
  • 30
    ml
    olive oil
  • 90
    ml
    white wine
  • 2
    bay leaves
  • salt and freshly ground black pepper
  • 2
    sprigs dill
  • 250
    ml
    fresh cream
 

Method

 
Preheat oven to 180 ºC. Place each sole on a piece of foil, top with calamari rings and divide the remaining ingredients, except the cream, between the parcels. Wrap carefully and bake for about 15 minutes. Pour the cooking liquid into a pan (keeping fish warm in foil) and add cream. Reduce the sauce to coating consistency, remove bay leaves and season. Pour sauce over fish and serve. Serves 2.
 

Read more on: fish/seafood  |  bake
 

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