1. 1. Initially, prepare the butter by adding the zest of a whole lime and half the juice, then the zest of half a lemon and a quarter of the juice to the butter. Add the chopped parsley and season as required to your taste. Here I made small quenelles with the soft butter mix which were put on a plate and placed in the fridge to set, ready to melt on the fish at the end.
   2. Lightly toss all the vegetables in olive oil and a salt.
   3. Place the vegetables onto the tray and place in the wood fired oven/bbq in order of how long each will take to cook, longest first. Potatoes first, cook for 10-15 mins, then add the fennel, cook for 5-10 mins then add the remainder of the vegetables for a further 5-8 minutes.
   4. Dry the fish with kitchen roll and season lightly with olive oil, salt and pepper.
   5. Place the fish on top of the nearly cooked vegetables and return to the wood fired oven/bbq.
   6. Place the tray in your wood fired oven with the thickest part of the fish towards the heat source. In the case of the bbq place it centrally above the coals and close the lid.
   7. Allow to cook for 4-5 minutes then lift the lid to check. The fish will cook through quickly and the flesh should start to colour.
   8. Check the internal temperature with an instant read thermometer to gauge the cooking speed. Depending on your preference you are looking for an internal temperature between 55-62°c in the thickest part of the fish down to the bones.
   9. Close the lid of the bbq and cook for a further 2, maybe 3, minutes.
   10. Once cooked to the desired temperature. Remove the tray from the bbq and using a fish slice transfer the fish to a large warm serving plate, add the lime and lemon butter to the fish and rest covered in foil for 5 minutes. Note, the fish will release from the bones easily once cooked.
   11. The Cornish Sole was served off the bone on the plate with a mixture of the wood roasted vegetables on the side.

Author: Bill Gardner AKA "BBQ Bill"