Lemon sole with crab & tarragon butter sauce

• butter↗50g g

  softened

• chopped tarragon1 tbsp tbsp

  leaves

• 50g/2oz crab

  half white meat, half brown

• lemon↗1

  zested, then cut into thin slices

• large whole lemon sole↗1

  or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried

• white wine↗50ml ml
• caper↗1 tbsp tbsp

  drained and rinsed

• double cream↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200°C/180°C 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. 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. 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.