Lemon Sole With Crab & Tarragon Butter Sauce

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

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  492

• Protein

  27g

• Carbs

  2g

• Fat

  40g

• Saturates

  24g

• Fibre

  0g

• Sugar

  2g

• Salt

  1.3g

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

Directions

1. 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.
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. 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.

Categories: All Christmas, Cooking For..., Fish