Peche Aux Pommes

A community recipe by Psappha

Not tested or verified by Nigella.com

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Introduction

This is the first recipe I ever came up with on my own. It consists of two fish fillets baked and served with a white wine and apple reduction. Simple but delicious, fast and easy!

Ingredients

Serves: 2

Metric Cups

2 fish fillets (rainbow trout and tilapia work very well in this method)
salt
pepper
2 tablespoons butter
lemon juice (a few drops)
1 apple (chopped)
125 millilitres white wine (or apple cider)
1 teaspoon honey (heaped)

2 fish fillets (rainbow trout and tilapia work very well in this method)
salt
pepper
2 tablespoons butter
lemon juice (a few drops)
1 apple (chopped)
4 fluid ounces white wine (or apple cider)
1 teaspoon honey (heaped)

Method

Peche Aux Pommes is a community recipe submitted by Psappha and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 350F/180C/Gas Mark 4.

Put the butter in a baking dish large just large enough to hold the fish and place in the preheating oven.

Rub the fillets with salt, pepper, and a few drops of lemon.

Put the wine or cider in a small frying pan over a high heat. When liquid is heated, add the chopped apple and the honey. Bring to boil and let it reduce.

When oven is preheated, rub both sides of the fish in the melted butter and then place skin side down and bake for 10-15 minutes depending on thickness of fillets. Fish is done when a fork easily pierces/flakes the flesh.

Once fish is cooked and liquid mostly boiled off, serve fish with the apple and wine reduction spooned over top.

Preheat oven to 350F/180C/Gas Mark 4.

Put the butter in a baking dish large just large enough to hold the fish and place in the preheating oven.

Rub the fillets with salt, pepper, and a few drops of lemon.

Put the wine or cider in a small frying pan over a high heat. When liquid is heated, add the chopped apple and the honey. Bring to boil and let it reduce.

Once fish is cooked and liquid mostly boiled off, serve fish with the apple and wine reduction spooned over top.

Additional Information

For a slightly heavier apple sauce, add a couple tablespoons heavy/whipping/double cream to the sauce a few minutes before serving...I got the idea for this addition from Nigella's Mustard Pork Chops recipe!