Photo: Sorin Gheorghita
Whole roasted megrim sole with caper parsley butter
14 ingredients
Serves 4
openrecipes
Tom Aiken's fish dish is eco-savvy and tastes pretty good too
Estimated Nutrition (whole recipe, rough)
466
Calories
4g
Protein
26g
Fat
61g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes