Lemon sole with crab & tarragon butter sauce

Name: Lemon sole with crab & tarragon butter sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 2

Author : Good Food team

josh eagleton 2 servings 30 60 minutes

Lemon sole with crab & tarragon butter sauce

Ingredients

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50 grams butter, softened1 tbsp chopped tarragon leaves50 grams/2 ounces crab, half white meat, half brown1 lemon, zested, then cut into thin slices1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried50 milliliters white wine1 tbsp caper, drained and rinsed2 tbsp double cream

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Instructions

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Step 1

Heat oven to 200C/180C fan/gas 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.

Step 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.

Step 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.