DOVER SOLE Recipes
Baked Dover Sole and Herb Butter
Try this tasty Dover Sole dish - classic!
Servings 2 people
- 2 x Dover Soles
- 125 ml White Wine
- 1 tsp mustard seeds
- 20g Butter cut into small cubes
- 75g Butter
- 1 tbsp of fresh chopped Basil
- 1 tbsp of fresh chopped Parsley
- 1 tsp of fresh chopped Rosemary
- Juice of half a Lemon
Pre heat oven to 200 degrees centigrade.
Using a sharp pair of kitchen scissors cut the fin and tail off the Dover Sole, now gently score the skin at the thick end of the fish before laying them flat into a oven proof dish.
Pour over the white wine and spread the cubes of butter evenly over the fish.
Place in the oven for 15-20 minutes, the fish is done when the flesh is starting to pull away from the bone.
Meanwhile melt the butter in a pan, when melted add the herbs and lemon juice.
Remove the fish from the oven and lay onto a plate before equally portioning the herb butter sauce over the top of the fish.
Serve simply with some New Potatoes and Blanched Asparagus.