We recently took an early morning trip to the New Smithfield fish market near Manchester, and bought a couple of very fresh - and very large - Dover Sole. I cooked this recipe for Tracey with one fish, and she liked it so much she insisted I cook it again the following night with the other fish!

This recipe needs skin-on fillets of a flat white fish such as Dover Sole or Lemon Sole. If you're not sure how to fillet a fish (this is a bit tricky!) then buy fillets or get your fishmonger to fillet them for you. A single fish should provide enough for two or three portions, depending on size.

Melt an ounce of butter in a large frying pan. When it is bubbling nicely, stick in the fillets, skin side down. Cook for four minutes over a high heat, then turn over and cook for a further one minute. Don't be tempted to over-cook the fish, since it will spoil the flavour.

Put the cooked fish onto some warmed plates - it needs to be kept warm for a minute or two while you prepare the sauce.

Heat up the frying pan again, adding another half an ounce of butter to melt it. Then add the juice of a lemon, and stir around to collect up all of the cooking remains in the pan. Cook for no more than a minute until the sauce becomes a shiny medium brown. Pour it over the fish on the plates.

Garnish each plate with a large slice of lemon and a sprinkle of dried oregano or parsley. Serve simply with microwaved vegetables and new potatoes (or maybe saffron potatoes).