Paul Foster presents an ingenious method for cooking delicate white fish in his butter-steamed lemon sole recipe. The fillets are placed on a sheet of buttered parchment paper and into a hot pan, ensuring a gentle heat is used to cook and steam the fish to perfection in just a couple of minutes. The sole is served with a salad of peas and asparagus and a stunning garden pesto, which maintains its vibrant green colour thanks to the powerful blades of the Vitamix cutting through the herbs into a smooth purée without bruising the leaves.

Find the recipe here: https://www.greatbritishchefs.com/recipes/butter-steamed-lemon-sole-recipe