Baked Crab Stuffed Sole with Spinach

Our delicious baked crab stuffed lemon Sole in nut brown butter, spinach and burnt lemon.


1 generous tbsp salted butter
1 tsp cider vinegar
4 sole double fillets (or 8 single fillets)
For the stuffing
200g crab meat
2 spring onions
2 tea spoons mayonnaise
1 small piece of ginger
2 table spoons breadcrumbs

2 big bunches of spinach washed.
2 lemons


1 pan
1 bowl
Grease proof paper
1 pan with a lid or baking tray with tin foil
Chopping board


Sense of humour


Preheat your oven to 180c.

Make the brown butter separately by stirring the butter gently over a medium heat in a sauce pan, when you start to see it brown immediately take the pan off the heat and add the vinegar to stop the butter cooking.

Lay the sole fillets on grease proof paper in a baking dish, chop the ginger and spring onions finely and mix with the crab, bread crumbs and mayonnaise, add dash of lemon juice and season to taste.

Divide the mix between the four fillets, fold the fillets from head to tail to make a cushion.

Pour the butter over and sprinkle a little salt, cover with tinfoil  bake in the oven for 6 -8 minutes.

While the sole is baking, cook the spinach in the same pan you used to make the butter, add a little more butter if needed, gently cook over a medium heat with a few grates of fresh nutmeg and a pinch of salt.

Serve the sole in the dish it was cooked in, all the juices make a delicious sauce, place the spinach ether side.

I like to serve it with a burnt lemon which is easily done but cutting a lemon in half and frying in a little oil.

Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.