Baked lemon sole in lemon‑caper paste

• lemon↗цедра 0.5

  zest 0.5, peeled into strips using a vegetable peeler

• lemon thyme↗2

  sprigs

• shallot↗2

  sliced

• lemon sole2

  about 300 g/11 oz each, dark skin removed, trimmed (see step-by-step)

• butter↗100g g

  cut into cubes

• capers↗100g g
• parmesan↗25g g
• extra virgin olive oil↗100ml ml
• lemon↗тонко натерта цедра 1

  zest of 1

Step-by-step instructions

1. 1

   Prepare the caper paste: in a blender or food processor blend all ingredients for 2 minutes until the mixture is almost homogeneous (if using a processor, scrape down the sides with a spatula a few times). Transfer the paste to a small bowl, cover with cling film and refrigerate – it can be made up to 2 days ahead and kept chilled.

2. 2

   Preheat the oven to 220 °C (200 °C with convection, gas 7). On a baking tray or oven‑proof dish, spread the lemon zest, lemon thyme leaves and sliced shallot. Lightly salt the fish, then place the fillets skin‑side up on the shallot bed. Place a few butter cubes on each fillet and pour in 200 ml of water – it will steam and keep the fish moist.

3. 3

   Place the tray with the fish (and prepared potatoes, if using as a side) in the preheated oven and bake for 10 minutes, brushing the fish with olive oil halfway through. While the fish cooks, prepare the greens (as per the “Serves with” section) and remove the caper paste from the fridge to reach room temperature.

4. 4

   Remove the fish from the oven, drizzle it again with its juices, and optionally torch the skin for extra browning. Transfer the fillets to plates, add a few shallot rings and a little lemon zest. Spoon the caper paste over the top and serve immediately with new potatoes and lightly sautéed spring greens.