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Ingredients
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Fish
Lemon & Samphire Butter
To Serve
Method
Fish
Preheat and prepare fish
Preheat oven to 200°C (400°F). Rinse the lemon sole under cold water and pat very dry with paper towels inside and out. Score the skin lightly on both sides with 2–3 diagonal cuts so heat penetrates evenly.
Season and stuff
Brush both sides of each sole with olive oil and season inside and out with sea salt and freshly ground black pepper. Place a few thin lemon slices inside the cavity of each fish and a small smear (about 1 tsp) of the prepared lemon & samphire butter (reserve the rest) under the skin where possible, using your fingers to gently separate skin from flesh.
Roast
Place the fish on a lined or lightly oiled baking tray or in a shallow roasting dish. Roast in the preheated oven for 10–14 minutes depending on size (about 5–7 minutes per 100 g thickness) until the flesh is opaque and flakes easily with a fork. Halfway through roasting, baste the fish gently with pan juices or a spoonful of melted lemon & samphire butter to keep it glossy.
Finish
When cooked, remove from oven and transfer to a warmed serving platter. Spoon any melted butter and pan juices over the fish and let rest for 2 minutes.
Lemon & Samphire Butter
Blanch samphire
Bring a small pot of salted water to a rolling boil. Add the samphire and blanch for 20–30 seconds until bright green. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Chop roughly and set aside.
Make butter
In a small skillet over medium heat, warm the white wine (if using) and minced garlic for 30–45 seconds until fragrant to take the raw edge off garlic; remove from heat and let cool slightly. In a bowl, beat the room-temperature butter with a fork until smooth. Stir in the blanched chopped samphire, lemon zest, lemon juice, chopped parsley, the cooled garlic-wine mixture, salt, and pepper until evenly combined.
Portion and chill
Spoon the butter onto a piece of parchment, form into a log or spread into a small dish. Chill in the fridge for 10–15 minutes to firm slightly, or use immediately at room temperature as needed. Reserve most for basting and serving; set aside about 1 tsp per fish to place under the skin before roasting.
To Serve
Warm the extra samphire briefly by steaming or blanching for 30 seconds, then drain. Place the roasted lemon sole on serving plates, dot with slices from the chilled lemon & samphire butter (or spoon warm melted butter over the fish), garnish with extra lemon wedges and the prepared samphire. Serve immediately.