Lemon Sole With Crab Butter & Caper Sauce

Preheat the oven to 180⁰C (Gas Mark 6). To make the crab butter, put the butter, parsley, crabmeat and lemon zest into a mixing bowl, then season well with salt and pepper and beat gently until well combined. Next, use a sharp knife to make deep cuts across the body of each sole, on both sides, then place the fish (darker skin-side up) in a large roasting tray – or two smaller ones – and season lightly with salt and pepper. Divide the crab butter evenly between the two fish and push it into the cuts, pressing it gently down and in. Spread any leftover butter across the tops of the fish, then lay the halved lemon slices on top and pour over the wine. Put the fish into the oven for about 15 minutes, or until the flesh flakes away from the bone easily. When cooked, carefully lift the fish onto a clean tray and cover with foil to keep warm. Put the original roasting tin on the hob over a gentle heat, then add about 30ml of water and bring gradually up to the boil, stirring. Reduce to a simmer, then add the cream and chopped capers and stir to mix. Plate up the fish, then pour over the sauce and serve with your choice of veg or salad.