1 whole dover sole

2 tbsp plain flour

400g meretrix clams

125g butter

bunch of tarragon

clove of garlic finely sliced

juice of one lemon

Step 1

Coat the sole lightly in seasoned flour.

Step 2

Place a large non stick frying pan on a high heat and cook the sole for 5 mins each side until golden. Remove to a large platter and place in a warm oven.

Step 3

In the same frying pan melt the butter with the garlic and leaves from the tarragon stalks until bubbling. Add the clams to the melted butter and heat through

Step 4

Finish with a squeeze of lemon and tip over the Dover sole - serve immediately.