|4 lemon sole or other sole fillets, or other flat white fish fillets such as plaice, about 6 oz (175 g) each||1 tsp Dijon mustard|
|3 tbsp extra virgin olive oil||small handful of fresh mixed herbs, such as parsley, thyme, and dill|
|1 tbsp white wine vinegar||sea salt and freshly ground black pepper|
Preheat the oven to 400 F (200 C). To make the dressing, whisk together the oil and vinegar in a small bowl. Mix in the mustard and herbs to blend. Season well with salt and pepper.
Lay out the fish in a roasting pan, then add enough water to cover by about ¼ in (5mm). Season well with salt and pepper. Bake in the oven for 10-15 minutes until the fish is cooked through and the water has nearly evaporated.
Using a spatula, carefully lift the fish onto a serving dish or individual plates. Spoon some of the herb dressing over each fillet. Serve hot with sauteed potatoes and broccoli.
To check whether the fish is cooked, poke it to make sure that the flesh lifts away from the bone easily. The flesh should be opaque with no traces of pink.
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