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Roast Megrim with Parsley and Caper Butter
Roast Megrim with Parsley and Caper Butter is a traditional English recipe (from Cornwall) for a classic dish of oven-roasted megrim sole served topped with citrusy parsley and caper butter. The full recipe is presented here and I hope you enjoy this classic English version of: Roast Megrim with Parsley and Caper Butter.
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
2
Rating: 
Tags : Herb RecipesBritish RecipesEnglish RecipesCornish Recipes
Megrim is a left-eyed flatfish that's a member of the sole family and which is inextricably associated with Cornwall. The recipe here is Victorian in origin, using the roasting technique that became popular with the ranges of the period and is served with a butter containing capers and that Cornish favourite, parsley.
Ingredients:
2 large megrim, cleaned, head removed and scaled
100g butter, softened
olive oil for bushing
6 tbsp small capers
4 tbsp parsley, chopped
zest of 1/2 lemon
juice of 1/4 lemon
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 180°C (160°C fan/355F). Grease a roasting tin.
Begin with the butter. Soften the butter in a bowl then work in the capers, parsley, lemon zest and juice. Mix thoroughly then shape into a sausage on a piece of clingfilm (plastic wrap). Transfer to the refrigerator to chill and firm up.
Prepare the megrim, brush with olive oil and season liberally with salt and black pepper. Transfer the fish to the prepared roasting in then transfer to your prepared oven. Roast for 15 minutes.
After this time, take half the prepared butter and cut into thin rounds. Arrange these over the fish and roast for a further 5 minutes.
Transfer the fish to serving plates and place slices of the remaining butter on top.
Serve with boiled Cornish earlies and your choice of seasonal vegetables.
