Lemon sole with potted shrimp butter

Method

1. Heat the grill to hot. Season each sole with salt and a drizzle of olive oil, then put on the prepared baking tray. Grill for 5-6 minutes, turning once, until almost cooked through.

2. Spoon the potted shrimps with their butter evenly over the fish and allow the butter to melt.

3. Return the fish to the grill for 2 minutes more until the flesh comes off the bone easily, remove from the grill and rest for 3 minutes.

4. Transfer each fish to a warm plate, spoon over any shrimps and cooking juices from the foil, then scatter with the capers and parsley. Serve with sautéed potatoes, seasonal leafy greens and wedges of lemon.

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