Braised flat fish fillets on spinach with a cream butter sauce recipe

By Debbie Major

The simple delight of braised flat fish fillets on spinach with a delicate cream butter sauce is an easy recipe that achieves spectacular results.

8 x 75g or 12 x 50g skinned lemon sole, plaice, flounder, megrim or witch sole fillets
140g chilled butter, diced, plus extra, melted, for greasing
300ml fresh fish stock
50g shallots, finely chopped
1kg spinach, big stalks removed
75ml dry vermouth
100ml double cream
1 tsp fresh lemon juice
Fresh flatleaf parsley, to garnish

1. Preheat the oven to 180C/fan160C/gas 4. Season the fish fillets lightly on both sides, then fold over the ends to make neat parcels. Turn them over and lay in a buttered shallow ovenproof dish. Pour over the stock, cover with foil and bake for 20 minutes or until just cooked through.
2. Meanwhile, melt 15g butter in a saucepan, add the shallots and cook gently for 10 minutes.
3. Heat 15g butter in a large pan and add the spinach in batches. Cook for 2-3 minutes, stirring, then tip into a colander and press out any excess liquid. Season, cover and keep warm.
4. Take the fish out of the oven. Add the cooking liquor to the shallots, then cover the fish with foil and keep warm.
5. Add the vermouth to the shallots and boil vigorously until reduced to about 6 tablespoons (90ml). Strain into a small pan. Add the cream and lemon juice and simmer for 1-2 minutes, until thickened. Whisk in the remaining butter to make a smooth, glossy sauce. Season and take off the heat.
6. Put the spinach on 4 plates and top with fish. Spoon over the sauce and garnish with parsley.