What you’ll Need

- Fillet of Sole or Lemon Sole (Frozen or Fresh)
-1 x Anchois Butter cube
- Salt & Pepper

Method of preparation and cooking

Take the fish (defrost first if frozen) and place skin side down onto a piece of tin foil and then onto a shallow baking tray. Then spread the Anchois butter cube evenly over the top of the fish, lightly season with salt and pepper and then place under the grill for 6-8 minutes, or until the fish has a golden brown crust and the butter is visibly bubbling. Take from under the grill and serve with either peas, asparagus or some simple boiled potatoes or as a starter/fish course with a tartare sauce accoutrement

Ideal in a ciabatta or for the adventurous one with some serrano ham or some chorizo read more

Either serve with simple grilled tomatoes with cracked pepper, or chips and onion rings read more

Serve as a hot canapé, on its own or as an accompaniment for Asian meats/fishes or vegetables read more

Sautéed fillet of beef with anchovy butter, straw potatoes and grilled tomato à l'ancienne read more