Whole roasted megrim sole with caper parsley butter

30 minutes ■ Serves 4 ■ EASY

megrim sole 4 whole (about 250g each), skinned with head and tail removed
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, cut into wedges

■ Heat the butter in a pan until it turns golden brown. Tip into a bowl.
■ Heat the oil in a different pan. Cook the shallots on a low heat until soft but not coloured. Add the bay leaf, garlic, thyme, peppercorns, raisins, capers, vinegar and lemon juice. Simmer until the raisins are soft Discard the peppercorns and bay leaf. Stir in the butter and keep warm.
■ Season the sole and brush with olive oil. Grill for about 8 minutes until cooked.
■ Sprinkle the sole with parsley. Serve with the lemon and the sauce spooned over.

Whole roasted megrim sole with caper parsley butter