Lemon sole with marsh samphire, caper and butter sauce

Method

1. Set the oven to 220°C/gas 8. Dust the fish liberally with flour and shake off any excess.

2. Heat the olive oil in an ovenproof, non-stick frying pan and fry the sole for fry for 2-5 minutes, depending on size and then transfer to the oven for 6-8 minutes.

3. Meanwhile, place the wine into a saucepan, bring to the boil and reduce for 1-2 minutes.

4. Carefully whisk in the butter, taking care not to split the sauce. Add the samphire, capers and parsley and season with salt and freshly ground black pepper.

5. Put the sole on to a plate and spoon over the sauce. Garnish with a lemon wedge and a sprig of chervil and serve immediately.

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Ingredients

1 lemon sole, skinned and trimmed
Flour, for dusting
60ml White wine
70g unsalted Butter
1 handful of Samphire, cleaned, blanched and refreshed
40g extra-fine capers
handful of Parsley, chopped
Salt, and freshly ground black pepper

To serve:

lemon wedges
fresh chervil

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