Recipe: Northsea lemon sole

Ingredients

50g unsalted butter
Chopped dill or parsley
Two lemon sole
Flour for dusting
Olive oil
One shallot diced
Juice of one lemon
150ml white wine
100g samphire

Method

Make a herb butter by softening the butter, mix the chopped herbs
Pre-heat the oven to 200c
Heat a large oven proof frying pan. Dust the fish with a little flour, add a little olive oil to the pan and seal both sides of the fish.
Add the shallot, lemon juice and white wine to the pan and place in the oven for ten minutes or so depending on the size of the fish.
When cooked, remove the fish from the pan and keep warm.
Heat the juices in the pan and drop in butter cut into cubes, constantly shaking the pan until the butter is melted and the sauce is shiny.
Drop in the samphire to warm through, remove and place onto warm serving plates with the fish on top and the sauce spooned over the top

For this dish fresh fish is always required, here in the Northeast we can buy fansastic produce, Myself, Zoe and the kids love Latimers of Whitburn, once you have visited this fish counter you will never go anywhere else.