Whole Roasted Megrim Sole With Caper Parsley Butter
This delightful megrim sole recipe is a burst of flavors that will elevate your seafood dining experience. The tender sole is perfectly complemented by a zesty caper paste and a medley of aromatic herbs and spices. A touch of golden raisins adds a hint of sweetness while the tangy lemon juice and white wine vinegar bring a refreshing brightness to the dish. Enjoy this elegant and satisfying meal with a side of new potatoes and wilted greens for a complete and delicious feast.
— Constant Cookbook
Ingredients
- 4 whole megrim sole (about 250g each), skinned with tail removed
- 200g butter
- 75ml olive oil , plus extra for the sole
- 200g banana shallots , sliced lengthways
- 1 bay leaf
- 3 garlic cloves , thinly sliced
- 1 tbsp thyme , chopped
- 8 black peppercorns , tied together in a muslin
- 40g golden raisins
- 2 tbsp capers , rinsed and drained
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- 1 tbsp chopped flat-leaf parsley
- 1 lemon , segmented
Instructions
- First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
- Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water – this will steam the fish and keep it juicy.
- Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
- Take the fish out of the oven and baste it one last time, then use a cook’s blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.
Yield
Serves 4
Nutrition
- Calories: 967 calories
- Fat Content: 93 grams fat
- Saturated Fat Content: 36 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 4.9 milligram of sodium
Comments
No comments found.