Ingredients

• 3 tbsp plain flour
• 2 whole megrim sole
• skinned and filleted
• 200g/7oz butter
• 2 shallots
• finely diced
• 110g/4oz brown shrimps
• 1 tbsp Gentleman’s Relish
• 2 lemons
• juice only
• 2 tbsp chopped fresh flatleaf parsley
• 250g/9oz baby spinach leaves

Directions

• Season the flour with salt and freshly ground black pepper then dredge the sole fillets in the flour.
• Heat a large frying pan until hot. Add 40g/1½oz of the butter and half the sole fillets and fry for 1-1½ minutes on each side
• or until golden-brown.
• Remove the fillets from the pan and keep warm; repeat with the remaining sole.
• Add 100g/3½oz of the butter to the pan with the shallots and fry for 2-3 minutes
• or until softened.
• Add the brown shrimps
• gentleman’s relish and lemon juice and bring to a simmer.
• Add the parsley
• salt and freshly ground black pepper and stir until well combined.
• Heat a frying pan until hot
• add the remaining butter
• the spinach and three tablespoons of water and cook for two minutes
• or until just wilted
• To serve
• spoon the spinach into the middle of serving plates. Top with the fillets of sole and spoon the sauce over the top.