For 1 person
For 1 person
Start by preheating the oven to 180°C.
In a large skillet or wok, heat olive oil and add the pan-fried country-style potatoes. Season with salt and pepper and cook for about 15 minutes, stirring occasionally.
Meanwhile, place the ling fillets in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 15 minutes.
For the sauce, peel and finely slice a shallot, then fry it in a knob of butter for 5 minutes. Add 10cl of white wine and let it reduce before adding cream and the juice of half a lemon. Let it heat for 2 minutes.
Serve the fish hot with the lemon sauce and the sautéed vegetables.
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