Ingreadient :

• 1 Dover sole, skinned and filleted
• 25g butter
• Salt and pepper, to taste
• 3 tbsp veg oil
• 250g butter, cubed
• 1 tbsp small capers
• 1 lemon, juice only
• 1 small bunch of flat leaf parsley, chopped

To serve

• Hot new potatoes
• Peas in the pod

Direction :

1. Heat a BBQ until hot and the coals are white.
2. Heat a large non-stick pan, add the oil and 25g butter cook the fish for 2 minutes, until golden. Flip the fillets over and repeat.
3. Pop the peas into a sieve, drizzle in a little olive oil then pop the sieve straight onto the coals.
4. In a hot pan, add the butter cook until browned. Add the lemon, capers and parsley.
5. Spoon the sauce over the cooked fish and serve with the potatoes and peas.