Megrim sole with grape dressing and roast garlic and potato purée

Method

1. Heat the oven to 200°C/180°C fan/gas 6. For the purée, put the potatoes in a roasting tin and cook for 30 minutes, then turn over and cook for 20 minutes more. Put the garlic bulb on a sheet of foil, then drizzle with olive oil and sprinkle with salt. Wrap the garlic in the foil and add it to the tin in the oven. Cook for 20 minutes more (the potatoes cook for 70 minutes in total and should be soft when pierced with a sharp knife).
2. Once cooked, halve the potatoes and scoop out the flesh into a bowl. Unwrap the roasted garlic bulb, separate the cloves and squeeze out the flesh into the bowl. Pass the potato and garlic through a ricer (or a sieve using a spoon to press it through), and into a bowl. Heat the milk and cream together, then slowly stir it into the potato mix until it has the consistency you like. Season well, add the chopped parsley, cover and keep warm.
3. For the grape dressing, melt the butter in a pan over a medium heat until it foams, turns nut brown and smells biscuity. Transfer to a bowl. Put the pan back on a medium heat and add a drizzle of oil. When the oil is hot, add the chopped shallot and garlic, then cook for 1 minute without colouring. Add the vermouth and reduce to about 2 tbsp, then add the grapes and remove from the heat.
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4. To cook the fish, heat an ovenproof, non-stick frying pan over a medium heat. When hot, drizzle in the oil, then add the fish, skin-side down. Season with salt and cook for 2 minutes until the edges turn golden, then put the pan into the oven for 3 minutes. Meanwhile, add the brown butter to the grape mixture and warm through but don’t let it boil. Remove the fish from the oven and carefully flip it over. It will finish cooking in the residual heat as you plate up.
5. Spoon the roast garlic and potato purée onto 4 warmed plates. Place the fish, skin-side down, on the plates. Add the chopped herbs to the dressing, season to taste, then divide among the plates. Serve immediately.