Whole roasted megrim sole with caper parsley butter recipe - Recipes - BBC Good Food

Heat the butter in a pan until it turns golden brown. Tip into a bowl.

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.

Season the sole and brush with olive oil. Put under the grill for about 8 minutes.

To finish, sprinkle the sole with parsley and serve with the lemon segments and the sauce spooned over.