Black sole is what the Irish call Dover sole--for why would the Irish append an English name to this superlative fish, found amply in Irish waters? A few years back, in her cottage in Courtmacsherry, a fishing hamlet in County Cork, food writer Clodagh McKenna cooked some fresh local sole this way, flavoring them with the shoots and blossoms of wild flowering garlic from a nearby field. In springtime, farmers’ markets in the United States often sell wild or cultivated green garlic shoots, perfect for this dish; garlic chives or even ordinary chives may be substituted. Don’t be put off by the amount of butter in this preparation; the fish should luxuriate in it.