Whole roasted megrim sole with caper parsley butter

  • serves 4
  • Easy




  • megrim sole 4 whole (about 250g each), skinned with head and tail removed (see p119 or ask your fishmonger)

caper parsley butter

  • butter 200g
  • olive oil 75ml, plus extra for the sole
  • banana shallots 200g, sliced lengthways
  • bay leaf 1
  • garlic 3 cloves, thinly sliced
  • thyme 1 tbsp, chopped
  • black peppercorns 8, tied together in muslin
  • golden raisins 40g
  • capers 2 tbsp, rinsed and drained
  • white wine vinegar 2 tbsp
  • lemon juice 2 tbsp
  • flat-leaf parsley chopped to make 1 tbsp
  • lemon 1, segmented


  • 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.

Nutritional Information

  • Kcals 782
  • Carbs 10.8g
  • Protein 45.5g
  • Fat 62.1g
  • Salt 1.86g
  • Saturates 29.7g
  • Fibre 1.3g