Lemon sole with crab & tarragon butter sauce

2 servings 30-60 minutes 600 kcal or less baked fish centrepiece dab dinner party dover sole entertaining fish on the bone indulgent mains meal for two megrim

N/A

Source

Ingredients

50g butter , softened

1 tbsp chopped tarragon leaves

50g/2oz crab , half white meat, half brown

1 lemon , zested, then cut into thin slices

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

2 tbsp double cream

Method

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.