Grilled Dover Sole

Method

1. Pat the sole fish dry with kitchen paper and allow it to rest at room temperature for 10 minutes before cooking.
2. Preheat a grill to high heat and lightly grease the grill grate with a small amount of the butter to prevent sticking.
3. Place the sole fish on the hot grill and cook for approximately 14 minutes per side, until the flesh is opaque and flakes easily with a fork.
4. While the fish grills, melt the remaining butter in a small saucepan over low heat for 3 minutes, then stir in the lemon juice and capers to form a warm pan sauce.
5. Transfer the grilled sole to a serving platter, spoon the warm caper butter sauce generously over the fish.
6. Scatter the fresh parsley over the top and serve immediately while the fish is hot.