Casserole of Sole and Onions
|Sole fillets/Plaice fillets||4 Large|
|Potatoes||4 Medium, thinly sliced|
|Onions||4 Medium, thinly sliced|
Cut fillets of sole or plaice into fingers about 1-inch by 1/2-inch.
Arrange layer of potatoes in a well buttered casserole, then a layer of onions, then fish.
Season each layer well and add plenty of butter.
Fill casserole like this, ending with potatoes.
Put a tightly fitting lid over top and bake for about 30 minutes in centre of moderate oven (400°F - Gas Mark 5).
Then reduce heat to very moderate (300°F - Gas Mark 2) for a further 30-40 minutes.
Serve garnished with border of Darslev and lemon.