Recipe by Mitch Tonks
“It’s probably only practical to cook this for 2 as two fish will comfortably fit under most grills and this is a fine way to show off a plate sized Dover sole. The lemon and caper dressing is really easy to make, it’s just stirring a few ingredients together and the lovely firm flesh of the fish works beautifully with it. If you’re short on time and want to indulge yourself with a bit of luxury then this is the dish for you.”
Mitch Tonks, Festival Advocate and award winning food writer, restaurateur including The Seahorse here in Dartmouth
- Fish – Dover Sole 2 x 450 g /1lb (have the dark side skinned, leave the white side on but have it scaled and the head removed if you wish)
- 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
- 2g capers, rinsed salted roughly chopped
- Small handful of finely chopped basil
- Sea salt
- Black pepper
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’s 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.