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Peche Aux Pommes

A community recipe by

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!

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 ounce 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.
  • 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.
  • 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!

    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!

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