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Sea bass and lemon sole, with beurre noisette and Jersey Royals

This is a classic recipe for lemon sole with brown butter, with the addition of meaty sea bass and creamy Jersey Royal potatoes.

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For the potatoes

  • 200g/7oz new potatoes, preferably Jersey Royals, scrubbed
  • knob of butter
  • salt and freshly ground black pepper

For the beurre noisette

  • 110g/4oz unsalted butter
  • ½ lemon, juice only
  • salt and freshly ground black pepper

For the fish

To garnish

  • 1 handful watercress, picked
  • 2 lemons, cut in half and wrapped in muslin squares