LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE

Lemon sole with crab & tarragon butter sauce image

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

Provided by Good Food team

Time 40m

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium