# Heat your oven to 180oC
# Heat up a heavy bottomed pan and add a drizzle of oil
# Season the trout fillets and place skin side down in the pan. Cook until the skin is crispy and golden brown. Turn the fillets over and squeeze the juice of half a lemon over it, add your tomatoes, butter, wine, capers and parsley and place in the oven for 4-5 mins.
# Take the fish out of the oven, place your watercress in the centre of the plate and place your fish on top. Add the tomatoes to the side of your plate and top the fish with sauce.
# Enjoy with a chilled glass of white wine.
For the beer battered lemon sole, sprinkle the yeast, salt and sugar into a mixing bowl, whisk in the beer and vinegar, then the flour and herbs.
Set aside to ferment for one hour or until the mixture begins to bubble.
Meanwhile for the rapeseed tartare sauce, whisk the egg yolks and vinegar together in a bowl.
Continue to whisk the mixture and slowly pour in the Wharfe Valley rapeseed oil until all of the oil is incorporated and the mixture is thick and light.
Stir in the capers, gherkins, shallot and herbs. Season to taste with salt and pepper and a squeeze of lemon juice – set aside in fridge.
Heat Wharfe Valley rapeseed oil in a deep based frying pan until a bread crumb sizzles and turns brown when dropped into it.
Dip the lemon sole goujons into the batter and fry for 3–4 minutes or until golden brown. Leave to drain on kitchen paper.