LEMON SOLE, BUTTER BEANS & LOVAGE

METHOD

Alternatively you can use Dover Sole, Dover Sole fillets, Megrim or Plaice 

Preheat the oven to 200°C.

Ensure the lemon sole  has been gutted, scaled, the gills removed and the bloodline cleaned. Pat dry thoroughly.

Using a sharp knife, make a long shallow cut down the backbone, and around the circumference of the top side of the fish. Ask your monger if you are unsure! This allows the flesh to cook evenly and lift away cleanly from the bone once cooked. If you prefer lemon sole fillets, fishmongers are always happy to fillet it for you ! 

Lay the lemon sole on a large sheet of baking paper set on a tray. Season lightly with salt and drizzle with olive oil. Tuck the garlic, thyme, bay leaf and lemon slices underneath the fish. Pour the white wine around (not directly over) the fish.

Fold the paper tightly over the fish to create a sealed parcel.

Cook for 8–10 minutes. Remove from the oven and leave to rest for 5 minutes before opening — the trapped steam will gently finish cooking the fish.

Meanwhile, warm olive oil in a saucepan over a medium heat. Add the shallot, garlic and fennel with a pinch of salt. Cook slowly until soft and sweet, but without any colour.

Add the butter beans, bay leaf and white wine. Add 50–75ml water, and simmer gently for 8–10 minutes until slightly reduced but still loose and glossy.

Remove the bay leaf. Finish the beans with lemon zest, a few drops of colatura or fish sauce, chopped lovage, a squeeze of lemon juice and an extra drizzle of good olive oil. Taste and adjust seasoning.

Open the fish parcel carefully, keeping the cooking juices. Lift the lemon sole onto the plate and spoon over some of the fragrant liquor. Any remaining can be added to the butter beans before serving.