Whole baked Dover sole with garlic brown butter

Preheat the oven to 190ºC, gas mark 5. Wrap the garlic bulb in foil and roast for 20 minutes, then rotate and cook for a further 20 minutes until the garlic is soft. Allow to cool, then squeeze the cloves out of their skins into a bowl and crush with a fork.

When ready to cook the fish, line a baking tray with parchment. Drizzle the oil over the fish, season and transfer to the lined tray. Roast for 12-15 minutes, until cooked through, opaque and flaking easily with a fork. While the fish is cooking, make the brown butter. Melt the butter in a pan over a medium heat until it starts to foam. Watch closely and, as soon as you see brown flecks in it, take it off the heat and stir in the cooked garlic with a pinch of salt. Once the fish is cooked, transfer to a platter and spoon over the browned garlic butter.