Dover sole stuffed with mushrooms, tomatoes and thyme

Using a long, sharp knife, make an incision down the backbone on the skinned side of each Dover sole. Slide your knife between the fillets and the bone leaving at least 1cm uncut either end.

Cut along the outside edge of the backbone with scissors. Loosen the underside of the bone with your knife. Snip the loose bone near the head and tail and remove it completely leaving each fish with a 'pocket'.

Preheat the oven to 220°C/gas 7.

To make the stuffing, melt 25g of butter in a heavy-based frying pan.

Add in the shallots, porcini and garlic. Fry, stirring now and then, for 3-5 minutes and remove from the heat.

Add in the sun-dried tomatoes, breadcrumbs, thyme and lemon juice. Season with sea salt and freshly ground pepper.

Fill each Dover sole pocket with half of the stuffing.

Grease a large, shallow ovenproof dish with the remaining butter and lay the two Dover soles inside it. Pour over the prosecco and cover with kitchen foil.

Bake in the oven for 15 minutes. Serve straight from the oven, garnished with lemon wedges and coriander sprigs.