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Dover Sole being plated

Grilled Dover sole with lemon and caper dressing

Recipe by Mitch Tonks

Serves:
2

Ingredients

2 x Dover soles weighing about 450 g /1lb
25 g / 1 oz butter, melted
100 ml / 3 fl oz good extra virgin olive oil
Splash of white wine vinegar
Zest of 2 lemons
Juice of 1 lemon 
1 tbsp rinsed salted capers, roughly chopped
Small handful of finely chopped basil
Sea salt
Black pepper

Method

Pre heat the grill to maximum.

Brush the white side of the fish with a little melted butter then lay onto your grill pan. 

Brush the top of the fish with melted butter and season with salt and pepper. 

Place under the grill and grill for about 10-12 minutes brushing every so often with a little more melted butter so the Dover sole takes on a wonderful crisp golden coating.

Make the dressing by mixing the olive oil and vinegar, taste to make sure you have a good acidity between the two, the dressing should be quite piquant. Then add the lemon zest, juice, capers and basil.  

Place a fish on each plate and spoon a little of the dressing over making sure there is plenty of caper, lemon zest and herbs going onto each fish.  

A fennel salad made by tossing finely sliced fennel with lemon juice sea salt and parsley would make a lovely accompaniment.

Featured products

4 Dover Soles for £50

Serves 4 - Min 250g each

£50.00

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4 Dover Soles from Rockfish - a whole Dover Sole as it lands with skin on sits above 4 fishmonger prepared dover soles.

Prime Dover Sole

Serves 1 - Min 250g

Trimmed & skin removed

£15.75

Sent fresh

An image showing a Dover Sole fish whole as it is landed with the skin on displaying a dark brown to silver colour gradient, and one prepared by the Rockfish fishmonger with the skin and tail off showing the light silver belly.
An image showing a Dover Sole fish whole as it is landed with the skin on displaying a dark brown to silver colour gradient, and one prepared by the Rockfish fishmonger with the skin and tail off showing the light silver belly.
A cooked Dover Sole on a white oval plate. the Dover Sole is dressed in butter and herbs

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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.