By Mark Hix
This was the dish prepared for our lunch at The Goods Shed by Rafael. He cooked it perfectly, and the simple marriage of the fish and the alexanders was spot on with the delicate wild garlic. In fact, it was three-cornered garlic, which looks like a long thick blade of grass, with a delicate garlicky flavour.
You can use any type of sole for this dish, or any fish come to that, but I find the sand sole - which is of the Dover sole or common sole family, but generally about half the