Lemon sole has a sweet, delicate flesh and a lovely flavour. These are prepared by being gutted annd having their scales removed. They are ready to cook.

Lemon sole is great cooked on the bone. Try baking in the oven fill the cavity with your favourite flavourings.

Lemon Sole and Caper mayonnaise Serves 4

4 Small Lemon Sole

1 tablespoon olive oil

4 sprigs of thyme

200ml mayonnaise

1 large gherkin

1 tablespoon of capers

1 tablespoon of parsley (chopped)

1 garlic clove (crushed)

Lemon juice

Preheat the oven to 200 degrees centigrade. Score the skin of the lemon sole along its length. Lightly oil and season the fish on both sides and place on a baking sheet. Sprinkle with thyme leaves and roast for about 15-20 mins or until cooked and the flesh pulls away from the bone. While the fish is cooking mix the mayonnaise with the gherkin, capers, parsley and garlic, season and add lemon juice to taste. Serve the lemon sole with the caper mayonnaise and lemon wedges.