Rachel Allen’s baked Dover sole with herb butter recipe

Name: Rachel Allen’s baked Dover sole with herb butter recipe
Ingredients: 4 very fresh dover sole, on the bone; 1 pinch salt and pepper; 75 g butter; 1 heaped tbsp which is a mixture of two or more of the following chopped herbs, parsley, fennel, thyme, lemon balm and chives; 4 wedges of lemon for serving plus one more wedge for squeezing into the juice; 400 g shelled fresh or frozen broad beans; 16 - 20 asparagus spears, woody end snapped off and discarded, then cut in to roughly 5cm/2inch pieces; 2 handfuls of rocket leaves; 4 tbsp extra-virgin olive oil; 1 tsp finely grated lemon zest; 2 tbsp lemon juice; 1 pinch salt and ground black pepper

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Rachel Allen's baked Dover sole with herb butter and a squeeze of lemon juice is simple but spectacular.

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Ingredients

4 very fresh dover sole, on the bone
1 pinch salt and pepper
75 g butter
1 heaped tbsp which is a mixture of two or more of the following chopped herbs, parsley, fennel, thyme, lemon balm and chives
4 wedges of lemon for serving plus one more wedge for squeezing into the juice
400 g shelled fresh or frozen broad beans
16 - 20 asparagus spears, woody end snapped off and discarded, then cut in to roughly 5cm/2inch pieces
2 handfuls of rocket leaves
4 tbsp extra-virgin olive oil
1 tsp finely grated lemon zest
2 tbsp lemon juice
1 pinch salt and ground black pepper