Ingredients
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- 4 whole
Dover sole, skinned - salt and freshly ground
black pepper, to taste - 50g/2oz
butter - 150g/5oz
broad beans, blanched and podded - 2 tbsp
mint, roughly chopped - 200g/7oz potatoes, cooked and sliced
- 1 clove
garlic, roughly chopped - 2 tbsp flat leaf
parsley, roughly chopped
- 4 whole
- For the caper butter
-
- 150g/5oz
butter, melted - 1
lemon, zested - 2 tbsp flat leaf
parsley, roughly chopped - 2 tbsp
dill, roughly chopped - 1 banana
shallot, roughly chopped - 3 tbsp
capers, drained
- 150g/5oz
Preparation method
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To make the caper butter, place all the ingredients except the capers into a food processor and blitz to a smooth paste.
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Remove from the food processor into a bowl and add the capers. Mix well.
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Spoon the mixture onto a piece of cling film and form into a roll. Twist both ends of the cling film.
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Place in the fridge until ready to use.
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Preheat the oven to 190C/375F/Gas 5.
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Heat a griddle pan until very hot.
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Season the fish with salt and black pepper and place onto the griddle pan for one minute until just marked.
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Remove the fish and turn 90 degrees before placing it back on the griddle pan (this will create a criss-cross griddled appearance).
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Cook for a further minute then place the whole griddle pan into the oven for 8-10 minutes until cooked through.
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Remove and place on a serving plate.
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Meanwhile, heat a frying pan until hot and add half the butter and the broad beans and sauté for two minutes.
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Add the mint and season with black pepper, to taste.
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Heat a second frying pan until hot and add the remaining butter and potatoes.
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Sauté for 2-3 minutes then add the garlic and sauté for a further minute.
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Add the parsley and season with salt and black pepper.
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To serve, place the fish onto a serving plate and top with several slices of the caper butter. Place under a hot grill to just melt the butter.
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Spoon the potatoes and broad beans alongside the fish.