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Dover sole with smoked bacon, fennel and cockles

Amount of people
4 Persons
Type of meal
Preparation time
20 minutes
Seafood included in this recipe
Live Cockles (Europe)
Fresh Whole Dover Sole
  • 4x 250gr whole dover sole
  • 100ml cold-pressed rapeseed oil
  • 2 fennel bulb, cut into 1cm cubes
  • 50gr unsalted butter
  • Juice 1 lemon
  • 250gr smoked bacon lardons
  • 25gr capers, rinsed and drained
  • Small bunch fresh flatleaf parsley, roughly chopped
  1. Pour half the rapeseed oil into a small frying pan. Fry the fennel for 5 minutes until soft, then remove from the pan (don’t wash it) and set aside to cool.
  2. Put a large frying pan over a medium-high heat, then fry the sole in the remaining oil for 3 minutes on each side. Once both sides are golden, add the butter to the pan and a squeeze of lemon juice, then spoon the mixture over the fish a few times.
  3. While the sole is cooking, fry the diced bacon in the small set-aside pan on a medium heat until golden, add the reserved fennel along with the capers and cockle meat, then remove from the heat. Add the chopped parsley and a squeeze of lemon juice. Put the sole on a large plate, skin-side up, then spoon the bacon mixture over the fish. Serve with mashed potato, if you like.

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