Whole Dover Sole with an Olive Oil, Caper, Lemon and Basil Dressing
I love eating sole meunière when I’m in a fish restaurant. I always think its so expensive though, so I decided to have a go at making it myself at home. Instead of dover sole you could also use lemon or megrim. This recipe is off the website of the fishmonger where I was born called rockfish. I live in East Sussex now, but must go back to Devon for a ‘fix’ and we went down November last year with the dogs. On the way home we popped into Brixham to get some fish to take home and freeze. This dinner was so good I could of eaten 2 of them the sauce is a nice spin on the meunière. I had some steamed broccoli with mine but some boiled new potatoes or crusty bread would be nice to soak up the sauce as it was delicious.
Ingredients (serves 2)
- 2 prepared whole bone in sole, I used dover
- 25g butter, melted
- 100ml good olive oil
- 1 tsp white wine vinegar
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tbsp capers, drained
- Small bunch fresh basil, finely chopped
- Sea salt and fresh black pepper
Directions
- Heat the grill to high. Brush the sole with the melted butter and season with salt and pepper. Grill for 10 minutes, after each couple of minutes brush with more butter so the fish is golden brown and crispy.
- Make the sauce by adding the rest of the ingredients into a bowl give it a whisk to combine.
- Put the cooked fish on a serving dish and spoon over the dressing. Enjoy. 😋