Grilled Dover Sole with Nduja Butter and Spanish Caperberries

Recipe by Sian Hughes from her Instagram profile @recipebreakout

You can’t beat this prime Dover sole… wild caught by day boats, freshly prepared and packaged by @therockfishuk and delivered directly to your door the next day (how's that for traceability!). A beautiful fish like Dover sole doesn’t need too much dressing up. A lovely simple flavoured butter and a sprinkling of capers (or in this case, caperberries) is perfect... with just the right amount of smoky, spicy and zesty flavours! Once you’ve made and chilled the butter, you dot it all over the fish and just pop it under the grill! We ate with mini roasties and steamed broccoli! So delicious…To make (for 2)

.

What you need: 2 whole Dover sole, skinned (from @therockfishuk), 60g salted butter, 2 heaped tsp nduja paste, a handful of Spanish caperberries, a whole lemon, cut into wedges, freshly chopped parsley to finish

.

🐟 Start with the butter, nduja, a squeeze of lemon and a pinch of sea salt in a small processor and blend until smooth. Transfer to a small plate/bowl and chill in the fridge

.

🐟 In the meantime, lay out the fish on a well greased grill tray/pan. Dot the butter all over, drizzle with a little oil and grill under a moderate to high heat for 10 mins, until cooked through

.

🐟 Finally, transfer the fish to individual plates, along with any melted butter that’s collected in the tray and finish with a few caperberries and a little chopped parsley