Make an easy, creamy mustard and mayonnaise topping for plain grilled sole, then enjoy with grilled courgettes sprinkled with citrus zest and herbs, and crusty French bread.
*For lemon sole, use Dover sole. The skin is tough and the fillets thin, so they cook quickly, and the skin is not eaten.
*Or use whiting fillets. If they are fairly thick, grill them skin side up for 2 minutes, then turn them over and spread with the mayonnaise mixture. Finish cooking as in the basic recipe.
Smoked haddock with mustard: Lay 4 portions of smoked haddock fillet in a dish and pour over boiling water to cover them generously. Cover and leave to stand for 5 minutes or until the fish is part-cooked. Transfer the fillets to the lightly oiled grill pan using a fish slice, as step 2, and finish as for the basic recipe, using 3 tbsp ricotta cheese instead of the mayonnaise, and wholegrain mustard instead of Dijon mustard. Serve with the tarragon-orange courgettes.