Whole roasted megrim sole with caper parsley butter
Whole roasted megrim sole with caper parsley butter – a delicious and flavorful dish from Olivemagazine.
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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
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