Serves 4

4 x 300g-350g dab, scaled and gutted Maldon salt and freshly ground black pepper

150ml olive oil

20g unsalted butter

20 garlic cloves, peeled and crushed

8 sprigs of thyme

80g parsley leaves

150ml white wine

Juice and grated zest of 1 lemon

4-5 slices of lemon

150ml good-quality fish stock

To finish

½ garlic clove, finely chopped

1 tsp chopped parsley

50g unsalted butter, diced

Preheat the oven to 180C/350F/Gas Mark 4. Season the dab inside and out with salt and pepper and set aside. Put a large, heavy-based roasting tin on the hob over a medium heat and add the olive oil and butter. Once the butter is foaming, add the garlic, sprinkle over the thyme and some salt, and cook slowly for 3-4 minutes until the garlic is just golden. Add the parsley, white wine, lemon juice and zest.

Add the dab to the roasting tin, put the lemon slices on top and pour over the stock. Bake in the preheated oven for 12-14 minutes — the flesh should start to come away from the bone when it is done. Remove the tin from the oven and, holding the fish against it, tip all the cooking juices into a pan. Place over a medium heat and bring to a simmer. Add the chopped garlic and parsley, then mix in the butter a little at a time, and blend with an electric hand whisk. Serve the sauce with the fish.

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