Lemon sole with spiced brown butter shrimps
Simply cooked lemon sole finds a perfect match in spiced brown shrimps with a nutty, herby butter. Smart enough for a dinner party, easy enough for a midweek meal. Ask your fishmonger to fillet the fish.
For the spiced brown butter
Preheat the grill to high.
To make the spiced brown butter, heat the butter in a frying pan over a medium heat until it turns a nut-brown colour – this may take a couple of minutes. Add the shallot, reduce the heat and cook gently, stirring, for 1 minute.
Take the pan off the heat and add a generous pinch of each spice. Swirl the pan for a minute or so and then add the capers, lemon zest and juice and the shrimps. Return to a gentle heat for about 2 minutes, then add the hazelnuts and herbs. Season with salt and pepper.
Sprinkle the lemon sole fillets with salt on both sides and lightly drizzle with olive oil. Place the fillets on a baking tray lined with foil, skin-side up.
Place under the hot grill for 3 minutes. If the skin peels off the fish is done; if not, continue to cook for another minute.
Carefully peel off the skin from each fillet and transfer to serving plates. Spoon the spiced brown butter shrimps over the top and serve immediately.