Whole roasted megrim sole with caper parsley butter
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 4 whole (about 250g each) megrim soleskinned with head and tail removed (see p119 or ask your fishmonger)
caper parsley butter
- 200g butter
- 75ml olive oilplus extra for the sole
- 200g banana shallotssliced lengthways
- 1 bay leaf
- 3 cloves garlicthinly sliced
- 1 tbsp thymechopped
- 8 black peppercornstied together in muslin
- 40g golden raisins
- 2 tbsp capersrinsed and drained
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- chopped to make 1 tbsp flat-leaf parsley
- 1 lemonsegmented
Nutrition: per serving
- kcal782
- fat62.1g
- saturates29.7g
- carbs10.8g
- sugars0g
- fibre1.3g
- protein45.5g
- salt1.86g
Method
step 1
heat the butter in a pan until it turns golden brown. tip into a bowl.
step 2
heat the oil in a different pan and cook the shallots on a low heat until soft but not coloured. add the bay leaf, garlic, thyme, peppercorns, raisins, capers, white wine vinegar and lemon juice. simmer until the raisins are soft. discard the peppercorns and bay leaf. stir in the butter and keep warm.
step 3
season the sole and brush with olive oil. put under the grill for about 8 minutes.
step 4
to finish, sprinkle the sole with parsley and serve with the lemon segments and the sauce spooned over.
