River Cottage

Put the potatoes and whole garlic clove in a pan, cover with water and add some salt. Bring to the boil, then lower the heat and simmer until tender, 15–20 minutes. Drain, reserving the cooking water, and allow to steam-dry in a colander for 5–10 minutes.

Pass the potatoes and the soft garlic clove through a potato ricer or press through a fine sieve into a bowl or pan. Use a wooden spoon to combine this hot mash with the extra virgin olive oil and some salt and pepper, then add the juice of 1 lemon. Taste and add more lemon juice if you like. Add enough of the potato cooking water to give the mash a loose, creamy consistency. Keep warm.

Season the sole fillets with salt and pepper. Place a non-stick frying pan over a medium heat and add 1 tablespoon extra virgin olive oil. Lay the fillets, skin side down, in the pan and fry gently for 2 minutes, then turn them. Fry for another minute or two until just cooked through, adding the butter, lemon zest and thyme leaves, if using, for the last 30 seconds and spooning them over the fish as the butter melts. Remove from the heat.

Spoon the lemony potato on to warm plates, add the fish fillets and grind over some pepper. Serve with lemon(s) for squeezing and a side salad.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.
LINKS

• Challenge Hugh and win a £2,000 River Cottage bundle
• Want more? Go to Hugh's Scrapbook at Channel 4