About this recipe:Few classy meals could be quicker and simpler. Dover sole is a real treat and its superb taste can be fully appreciated when it is cooked this way. New potatoes with fresh mint and baby leaf spinach complement this most elegant of fish dishes. Dover sole are usually sold skinned and cleaned.
4 small Dover sole, about 225 g (8 oz) each, cleaned and skinned
750 g (1 lb 10 oz) baby new potatoes, scrubbed
1 large sprig of fresh mint
40 g (1¼ oz) unsalted butter
finely grated zest and juice of 1 large lemon
450 g (1 lb) baby leaf spinach
freshly grated nutmeg (optional)
salt and pepper
sprigs of fresh mint to garnish
lemon wedges to serve
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat the grill to high. Cut a piece of foil to fit the grill pan and lay the fish on top (depending on the size of the grill, you may have to cook the sole in 2 batches).
Put the potatoes in a saucepan, cover with boiling water and add the sprig of mint. Cook for about 15 minutes or until the potatoes are just tender.
Meanwhile, melt the butter in a small saucepan and mix in the lemon zest and juice. Season with salt and pepper. Brush the lemon butter over the fish and grill for 5–6 minutes or until the flesh close to the bone flakes easily when pierced with a knife. Carefully turn the fish over, brush again with the lemon butter and grill for a further 5–6 minutes.
While the fish is cooking, steam the spinach for 2–3 minutes or until just wilted. Season with salt, pepper and nutmeg to taste.
Drain the potatoes and put into a warmed serving dish. Add plenty of black pepper, toss gently and garnish with mint sprigs. Transfer the sole to warmed dinner plates and spoon over any cooking juices from the grill pan. Add lemon wedges and serve, with the potatoes and spinach.
Some more ideas
Other, less expensive flat fish such as lemon sole, Torbay sole or small whole plaice are also delicious grilled with lemon butter. Allow 4–5 minutes cooking each side. Instead of spinach, serve with broccoli florets steamed for 2–3 minutes or until barely tender.
Sole is a useful source of vitamin B12, which plays a critical role in the production of DNA and RNA, the genetic material in cells. * New potatoes cooked in their skins have one-third more fibre than peeled potatoes, and the nutrients found just under the skin are preserved.
Each serving provides
A, B1, B6, C, folate, niacin, iron, potassium, selenium * calcium * B2, E, copper, zinc