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.

Recipe: Baked Seabass

Ingredients

60g softened butter
Two whole prepared seabass
One large sprig of Thyme
30g Black olives
40g sun-dried tomatoes
15g wild mushrooms
Four slices of lemon
Two sprigs of parsley
Olive oil
Seasoning

Method

Pre-heat the oven to 200c
Place two pieces of double foil on the kitchen bench, rub the foil with half the butter and place the fish on top.
Stuff the cavity of the fish with the Thyme, olives,tomatoes and mushrooms. smear the fish with the rest of the butter, season and place the lemon and parsley on top, drizzle with a little olive oil.
Fold the foil and crimp it tightly all around to make a well sealed parcel, when doing this ensure there is space for the steam to circulate.
Place the parcels on a baking tray and bake in the oven for twenty minutes.
Once cooked open the parcels and serve the seabass.

Recipe: Lemon posset

For the lemon Posset
1 pint double cream
150g sugar
2 lemons, zest and juice

Method
Pour the cream into a thick bottomed pan and add the sugar
Bring the mix to the boil for 3 minutes then remove from the heat
Allow to cool slightly, add the Zest and juice
Pass the mix and pour into the service glasses
Allow to chill for 3 hours.