Small bunch fresh flatleaf parsley, roughly chopped
Preparation
Pour half the rapeseed oil into a small frying pan. Fry the fennel for 5 minutes until soft, then remove from the pan (don’t wash it) and set aside to cool.
Put a large frying pan over a medium-high heat, then fry the sole in the remaining oil for 3 minutes on each side. Once both sides are golden, add the butter to the pan and a squeeze of lemon juice, then spoon the mixture over the fish a few times.
While the sole is cooking, fry the diced bacon in the small set-aside pan on a medium heat until golden, add the reserved fennel along with the capers and cockle meat, then remove from the heat. Add the chopped parsley and a squeeze of lemon juice. Put the sole on a large plate, skin-side up, then spoon the bacon mixture over the fish. Serve with mashed potato, if you like.
