1.Check the megrim sole for any stray bones / scales then dust the skin side with flour.
2.Heat the rapeseed oil in a heavy or non-stick frying pan and cook the soles with the skin side down until golden brown and crispy – about 2–3 minutes. Lay the fish on to thin slices of lemon or lime, put on a baking tray skin side up, then allow to finish baking in oven for 4 -5 minutes at medium to high heat 180OC.
3.Meanwhile in the frying pan, over a medium heat, melt the butter then raise heat slightly and continue sautéing until the butter begins to foam and turn slightly golden brown. Add in the lemon zest and juice and the capers and season well with salt and black pepper. The hot butter sauce should be a good contrast of salty, tart and soft buttery-ness! Remove from the heat and add in the prawns and fresh parsley.
4.Remove the sole from the oven, carefully lift out of the pan (discard lemon slices), and place onto a warmed plate.
5.Spoon the lovely prawn, caper and fresh parsley butter over the fish and serve with baby potatoes and fresh seasonal vegetables.
• The Gille Brighde has been shortlisted in the forthcoming Highlands & Islands Food & Drink Awards which take place on 23 October 2015.
