Lemon sole with potted shrimp butter

Rick Stein’s sophisticated fish supper brings the restaurant experience home. Try it at your next dinner party, serve as an alternative to the Christmas roast, or cook it for a Valentine’s double date.

Rick says: “Serving a whole fish is celebratory and makes the perfect main course when you want to serve a special dish. Whole fish stays softer than fillets because the bones protect the meat, and lemon sole is one of the best you can choose as it’s so easy to cook and take off the bone. Serving sole with brown shrimp is classic, but we’ve given the recipe a slight twist by using potted shrimps. These have a lovely Christmassy spicing with nutmeg, and the added capers are a wonderful counterpoint to the shrimp butter.”