In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season.

Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin.

Season, then stuff the crab butter into the cuts, spreading any remaining butter on top.

Lay a few lemon slices over the fish,

2)Bake for 15-20 mins, depending on the size of the fish – the flesh should flake away easily from the bone when gently pushed with a knife.

3)Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce.

Set the tin over a low heat, add 2 tbsp water and bring to the boil.

Let the sauce bubble for a few mins, then stir in the capers and cream.

Pour the sauce over the fish and serve with steamed potatoes and a green salad.