Ingredients

• 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
• 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

Directions

• To make the caper butter
• place all the ingredients except the capers into a food processor and blitz to a smooth paste.
• Remove from the food processor into a bowl and add the capers. Mix well.
• Spoon the mixture onto a piece of cling film and form into a roll. Twist both ends of the cling film.
• Place in the fridge until ready to use.
• Preheat the oven to 190C/375F/Gas 5.
• Heat a griddle pan until very hot.
• Season the fish with salt and black pepper and place onto the griddle pan for one minute until just marked.
• Remove the fish and turn 90 degrees before placing it back on the griddle pan (this will create a criss-cross griddled appearance).
• Cook for a further minute then place the whole griddle pan into the oven for 8-10 minutes until cooked through.
• Remove and place on a serving plate.
• Meanwhile
• heat a frying pan until hot and add half the butter and the broad beans and sauté for two minutes.
• Add the mint and season with black pepper
• to taste.
• Heat a second frying pan until hot and add the remaining butter and potatoes.
• Sauté for 2-3 minutes then add the garlic and sauté for a further minute.
• Add the parsley and season with salt and black pepper.
• 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.
• Spoon the potatoes and broad beans alongside the fish.