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
- Lightly season the sole with salt and pepper, then dust with flour.
- Brush both sides of the fish with about a tablespoon of olive oil.
- 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.
- Turn it over with a metal spatula and do the same again on the other side.
- 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