- 50g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp chopped tarragon leaves
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 50g/2oz crab, half white meat, half brown
A crustacean that has its skeleton on the outside protecting a soft, flavoursome flesh. There…
- 1 lemon, zested, then cut into thin slices
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
- 50ml white wine
- 1 tbsp caper, drained and rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 tbsp double cream
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Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
Bake for 15-20 mins, depending on the size of the fish – the flesh should flake away easily from the bone when gently pushed with a knife.
Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.
Using dab or megrim
As well as lemon sole, whole Dover sole, megrim sole and dab can be cooked in the same way, but you may need two fish per serving if using dab or megrim.