Whole roasted megrim sole with caper parsley butter | olivemagazine

Ingredients

• 4 whole (about 250g each) megrim sole skinned with head and tail removed (see p119 or ask your fishmonger)
• 200g butter
• 75ml olive oil plus extra for the sole
• 200g banana shallots sliced lengthways
• 1 bay leaf
• 3 cloves garlic thinly sliced
• 1 tbsp thyme chopped
• 8 black peppercorns tied together in muslin
• 40g golden raisins
• 2 tbsp capers rinsed and drained
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• chopped to make 1 tbsp flat-leaf parsley
• 1 lemon segmented