Whole Baked Dover Sole
There are few things as impressive as serving whole dover sole.
They look and taste incredible and seem as though you have made a lot of effort. However, there are few things as easy to cook. Get all the reward of looking like an incredible cook without having to do much at all. Once you have tried this method, you will keep coming back to it to impress anyone who shares your table with you.
- 4 whole Dover Sole (1 Dover sole per person)
- Salted butter – melted
For the Dressing
- 100ml extra virgin olive oil
- Splash of white wine vinegar
- 2 lemons – finely zested
- Juice of 1 lemon
- 1 tbsp slated capers – rinsed and finely chopped
- 1. For the dressing: Mix the olive oil and vinegar together in a bowl and taste to ensure a good acidity – it should be quite piquant. Add the lemon zest, juice and capers and stir to combine well.
- 2. For the fish: Slash the skin diagonally on both sides being carful not to break the bones. Brush with melted butter and lay on a baking tray, light side down, season with salt.
- 3. Cook the fish under a hot grill for 10-12 minutes. Turn halfway through and brush occasionally with more melted butter. This will cause the fish skin to crisp and turn golden brown.
- 4. Serve immediately, spooning the fish with the dressing.
- 5. We like to serve these with a fennel salad, baby potatoes with caramalised red onions and a mixed tomato salad. Fennel salad can be made by finely slicing the fennel and tossing it with lemon juice, sea salt and freshly chopped parsley.