4 whole lemon sole, cleaned but left on the bone
For the lemongrass butter
1 stalk of lemongrass, outer leaves removed and core finely chopped
½ lime, zest grated finely
2 tsp lime juice
1cm/½in root ginger, peeled and chopped very finely
1 tbsp Thai fish sauce
2 tbsp fresh parsley, finely chopped
125g/5oz lactose free salted butter, softened
sea salt and freshly ground black pepper
First make the lactose free butter by mixing together all the ingredients, ideally in a food processor. Blend until smooth.
Spoon into the centre of a large sheet of cling film and shape in a 4cm/1½in roll. Wrap and chill in the fridge until firm.
To cook the lemon sole, trim and score in two to three places depending on the size of the fish. Grill for seven to ten minutes until just cooked.
Remove the cling film from the lactose free butter and slice in 12 discs and place three on each fish to melt into the flesh.
Serve with wilted spinach and new potatoes.
Recipe adapted from: Good Food