Baked Lemon Sole with Herb Butter

Preheat the oven to 190°C, gas mark 5, 375¡°F. Turn the fish on its side and remove the head. Wash the fish and clean thoroughly. With a knife, cut through the skin right round the fish, just where the ÔfringeÕ meets the flesh.

Sprinkle the fish with salt and pepper and lay in 7mm/ 1/4in of water in a shallow baking tin. Bake in a moderately hot oven for 20 to 30 minutes. The water should have just evaporated as the fish is cooked. Check to see whether the fish is cooked by lifting the flesh from the bone at the head; it should lift off the bone easily and be quite white.

Meanwhile, melt the butter and stir in the freshly chopped herbs. Just before serving catch the skin down near the tail and pull it off gently (the skin will tear badly if not properly cut). Lift the fish on to hot plates and spoon the herb butter over them. Serve immediately.