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Bea Tollman’s “Best Dover Sole in London”


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  • Author: Bea Tollman
  • Total Time: 25 minutes
  • Yield: 2 1x

Description

A beautiful classic from Bea Tollman's cookbook "A Life in Food"


Ingredients

Scale
  • 1 Freshly caught Dover sole, cleaned and de-scaled
  • 1 tbsp Extra virgin olive oil
  • Salt & Pepper
  • Lemon for garnish

Instructions

  1. Lightly season the sole with salt and pepper, then dust with flour.
  2. Brush both sides of the fish with about a tablespoon of olive oil.
  3. Place on hot char-grill (or a ridged cast-iron pan) for about 90 seconds, then carefully turn the fish at a 90-degree angle on the same side for another 90 seconds to achieve a lovely diamond cross-hatch marking.
  4. Turn it over with a metal spatula and do the same again on the other side.
  5. Then place the fish on a baking dish and transfer to the oven at 180C (350F) for 8-10 minutes. The fish is done when the bones move easily away from the flesh when delicately inserting a fork.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Courses
  • Cuisine: British