- 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
- 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.