- Serves: 2
- Cook Time: 50 minutes
- Prep Time: 25 minutes
- Effort: medium
For the butter
- 2 lemons, juice of 1 lemon and zest of 2
- tbsp baby capers
- 1 tbsp anchovy paste
- pinches salt
- pinches cayenne pepper
- 100 g softened butter
For the gratin
- 1/2 celeriac
- 6 new potatoes, halved
- 250 g green olives, pitted, roughly chopped
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 white onion, finely sliced
- 450 ml fish or light vegetable stock
- 1 bunches parsley, chopped
- 1 tbsp fresh white breadcrumbs
For the fish
- 1 x 500 g lemon sole, filleted
- 100 g seasoned flour
- 1/2 tsp ground fennel seeds
- 50 g butter
- 2 tbsp olive oil
1. For the butter, combine the lemon zest with the juice of 1 lemon, and add the baby capers, anchovy paste, salt, and cayenne pepper. Stir this mixture into the softened butter and dollop onto a sheet of plastic wrap.
2. Wrap the plastic wrap around the butter and shape into a cylinder; chill for about 1 hour.
3. For the gratin; cut the celeriac into wedges and combine with the potatoes and olives. Tip into an ovenproof casserole dish and set aside. Preheat the oven to 170C/gas 3.
4. Heat the oil in a saucepan and add the garlic and onions. Cover and cook for 10 minutes, until the onions have softened. Mix with the celeriac and potatoes
5. Pour over the stock and sprinkle with the chopped parsley. Scatter the breadcrumbs over the gratin.
6. Cover with foil and bake for 40 minutes, until the vegetables are tender and the breadcrumbs coloured.
7. For the fish; dust the fish fillets in seasoned flour mixed with the ground fennel seeds. Heat the butter and oil in a frying pan and cook the fish for about 2-3 minutes on each side. Serve with a pat of chilled lemon butter on top, accompanied with the gratin and a wedge of lemon on the side. Any left over butter can be stored in the freezer.
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