Authentic Penarth Glazed Sole with Prawns

Place sole fillets in a buttered dish with a splash of dry white wine and fish stock. Bake covered for 10 minutes at 180°C (350°F).

Remove the fish and keep warm. Reduce the cooking liquid by half in a pan.

Whisk in double cream and simmer until thickened. Add a handful of tiny Atlantic prawns and chopped parsley.

Pour the sauce over the fish and place under a hot grill (broiler) for 1 minute to 'glaze'.

A sophisticated seaside dish from the Victorian era in Penarth.