Sole With Maître D'Hôtel Butter & Cheesy Crushed Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Remove 20g [30g] [40g] butter from the fridge and add to a large bowl to soften slightly

Chop your parsley finely, including the stalks

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Add most of the chopped parsley (you'll use this later!) to the bowl with the butter and season with a generous pinch of salt and pepper

Add a squeeze of lemon juice and give everything a good mix up – this is your maître d'hôtel butter

Cut 2 pieces of tin foil approx. the size of A4 paper and lay your sole fillet[s] in the middle of the foil (doubling it up prevents any leakages!) and top with the maître d'hôtel butter, reserve the bowl

Tip: Cooking for 3 or more? Make 2 separate parcels!

Scrunch the edges of the foil around the fish to form a tightly sealed parcel and transfer the parcel[s] to a baking tray (or two!) and put the tray[s] in the oven for 15 min or until the fish is cooked through (your fish is cooked once it turns opaque and flakes easily) – this is your sole with maître d'hôtel butter

Chop your waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for an initial 6-8 min

Meanwhile, chop your Tenderstem broccoli in half

Once the potatoes have had an initial 6-8 min, add the halved Tenderstem to a sieve and set it over the pot

Cover with a lid and cook for a further 6-8 min or until the potatoes and Tenderstem are almost cooked

While the potatoes and Tenderstem are cooking, cut the remaining lemon into 1 wedge per person

After 6-8 min, add your blanched peas to the sieve, cover with the lid and cook for a final 1-2 min or until the potatoes are fork-tender and the vegetables are cooked with a bite

Once the potatoes are fork-tender, lightly crush with a fork, season with a generous pinch of salt and pepper and stir through your grated Italian hard cheese – these are your cheesy crushed potatoes

Add the veg to the reserved bowl and toss to coat in any remaining maître d'hôtel butter from the bowl