Name: Grilled Dover Sole
Yield: Serves 2
Ingredients: buttered peas, to serve; sautéed waxy potatoes, to serve; 2 x 350 g/12 oz Dover sole, skinned and gutted, fins removed but head intact; sea salt and freshly ground black pepper; 1 lemon, halved; 55 g/2 oz butter, melted

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

For me, the sole is the greatest of all fish – with a price to match. That wonderful, near-gelatinous texture, the sweet, faintly uric flesh. Forget Escoffier and his 155 ways with this beautiful flat fish. You want it grilled, with butter and a good squeeze of lemon. This is a treat and demands to be served with peas and sautéed waxy potatoes.