Lemon sole with crab & tarragon butter sauce

Lemon sole with crab & tarragon butter sauce

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(2 ratings)

Prep: 20 mins Cook: 20 mins


Serves 2
This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens

Nutrition and extra info

Nutrition: per serving

  • kcal492
  • fat40g
  • saturates24g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein27g
  • salt1.3g
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  • 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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  1. 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.

  2. 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.

  3. 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.

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Comments (5)

picklenumber6's picture

*That should read 'FRESH' crab meat and not 'REAL'...

picklenumber6's picture

WOW. That's all I can say. So easy to make, my partner loved it and asked for seconds, could not fault it and said it was (one of!) the best things I'd ever cooked for him. Thanks BBC Goodfood for making me look like a domestic goddess! Made it as part of a 3 course meal for Valentines day and would definitely make it again. Served with buttery, firm asparagus and Herb new potatoes. @Caroline, I must say I disagree, as the cream and caper mix (along with lemon) are the flavours which really came through on this, the fact that I had no choice in using tinned crab meat (as the supermarket had none left in stock- much to my dismay at the time), actually didn't affect the overall quality or taste at all. Will try real crab meat next time though, just for authenticity! But if you cannot lay your hands on real crab meat; I don't think it's a huge worry.

cjdownes21's picture

Extra chopped Tarragon at the end would be good to increase flavour.

cjdownes21's picture

Very good and easy to make, recommend good quality crab meat. I used tinned variety which I guess was for people who don't like the tast of crab!

klm909's picture

Made this for my husband for Valentine's Day- absolutely delicious! Followed the recipe exactly and worked perfectly. Served it with rosemary roasted potatoes. Would definitely recommend for a special meal!

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