Lemon sole with brown shrimp butter

Put the potatoes in a pan (the base of a tiered steamer stack, if you have one) of boiling salted water and cook for 15 minutes until tender when pierced with the tip of sharp knife. After 10 minutes, put the broccoli in the steamer basket above the potatoes, put the lid on and cook for 5-6 minutes or until the stems are tender – if you don’t have a steamer basket, then steam/boil the broccoli in a lidded pan in a few centimetres of water for 3-4 minutes.

Meanwhile, heat the grill to medium-high. Cover a grill tray or baking tray with baking paper and oil lightly. Season the fillets on the flesh side, and put on the prepared tray, skin-side up, to protect the flesh when cooking. When the potatoes have had 10 minutes, grill for 3-6 minutes or until the fish flakes when gently pressed, and the skin is tinged golden brown.

While the potatoes and fish are cooking, and everything is nearly ready, melt the butter in a frying pan until foaming. Add a pinch of salt if the butter is unsalted, and the ground mace along with a crack of black pepper. When the butter solids start to turn golden and it’s smelling nutty, stir in the prawns for a few seconds then remove from the heat. Stir in the lemon zest, a squeeze of juice and the chives or dill.

Put the potatoes and lemon sole onto warm plates, along with the broccoli. Spoon over the shrimp butter, scatter over a few more chives and serve with lemon wedges for squeezing over – and a cold glass of white wine.