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Lemon baked Dover Sole with Potatoes

Lemon baked Dover Sole with Potatoes

Amount of people
2 Persons
Type of meal
Dinner
Preparation time
30 minutes
Seafood included in this recipe
Fresh Whole Dover Sole
Ingredients
  • 2 dover sole fillets
  • 250g baby potatoes, thinly sliced
  • 2 medium leeks, thinly sliced into ¼  thick rings
  • 2 tsp olive oil
  • ⅛ tsp salt and pepper
  • zest from ½ a lemon
  • 1 tsp olive oil 
  • pinch salt and pepper
  • zest from other ½ half a lemon

Dill Oil:

  • 2 tbsp fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ⅛ tsp salt
Preparation
  1.  Preheat oven to 200°C
  2. Place sliced potatoes and leeks in a medium bowl and toss with olive, oil, salt, pepper and lemon zest.
  3.  Bake for 20 minutes, tossing halfway through.
  4. Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
  5. Make the dill oil by mixing ingredients together in a small bowl.
  6. Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
  7. Bake for 8-10 minutes or until fish is cooked to desired doneness.
  8. Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs.
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