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    • Cornish Sole with Roasted Garlic and Parsley

    Cornish Sole with Roasted Garlic and Parsley

    Mark Sharron
    Easy
    15-20 minutes
    2

    A refined yet rustic coastal dish, built on balance: delicate Cornish sole, enriched by sweet roasted garlic, lifted by fresh parsley, and tied together by lemon-zested butter and a whisper of white wine. This is a dish that lets the fish speak, with supporting notes

    – For enhanced depth, infuse the olive oil for your garnish with a roasted fish bone for 15 minutes, then strain and use it as your parsley base.

    – If guests are nervous about bones, the sole can be filleted tableside or you can pre-fillet, dust in flour, and pan-fry using the same technique.

    – Want a Mediterranean twist? Add a touch of anchovy to the garlic mash and layer in some crushed toasted pine nuts for crunch.

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    Ingredients

    • For the Sole:
    • - 2 whole Cornish sole, scaled and gutted (approx. 400–500g each)
    • - 1 tbsp olive oil
    • - Fine sea salt & cracked white pepper (to taste)
    • - Zest of ½ lemon
    • - 2 tablespoons of butter
    • - 2 tbsp dry white wine (e.g., Muscadet or Picpoul)
    • For the Roasted Garlic:
    • - 1 whole garlic bulb
    • - 1 tsp olive oil
    • - Pinch of sea salt
    • For the Parsley Garnish:
    • - 1 small bunch flat-leaf parsley, finely chopped
    • - 1 tbsp extra virgin olive oil
    • - Optional: splash of lemon juice

    Method

    • Cornish Sole with Roasted Garlic and Parsley – Step-by-Step Method
    • Preheat your oven to 200°C (180°C fan) or 400°F.
    • Slice the top off the garlic bulb to expose the cloves.
    • Place the garlic bulb on a sheet of foil, drizzle with 1 tsp olive oil, and sprinkle with a pinch of sea salt.
    • Wrap the garlic bulb in foil and roast in the oven for 30–35 minutes until soft and golden.
    • While the garlic roasts, pat the Cornish sole dry with kitchen towel.
    • Rub both sides of the sole with 1 tbsp olive oil.
    • Season the sole all over with fine sea salt and cracked white pepper.
    • Zest half a lemon over the surface of each fish.
    • When the garlic is nearly ready, line a roasting tin or baking tray with parchment.
    • Place the prepared sole in the tray, dot with 2 tablespoons of butter, and pour over 2 tbsp of dry white wine.
    • Remove the roasted garlic from the oven, allow to cool slightly, then squeeze out the soft cloves.
    • Spread the roasted garlic pulp gently over the top-side of each sole.
    • Bake the sole in the oven (still at 200°C/400°F) for 12–15 minutes, until flesh is opaque and just lifts from the bone.
    • While the sole bakes, finely chop the parsley leaves.
    • Combine the parsley with 1 tbsp extra virgin olive oil and an optional splash of lemon juice in a bowl.
    • Remove the fish from the oven and rest for 1–2 minutes.
    • Plate each sole whole, spooning any pan juices over the fish.
    • Scatter the parsley oil evenly over each fish just before serving.
    • Serve immediately, ensuring some roasted garlic and parsley garnish on each portion.