Roasted Dover Sole Fish
- 2 hours ago
- 3 min read
##Deliciously Simple Roasted Dover Sole Recipe
Prepare fried Dover sole fish fillets in a straightforward and efficient manner. These fillets are exceptionally flavorful and have a delightful crispiness on the outside, leaving you wanting more. Accompanying the fish, I created a potato salad enhanced with spring onions, which complement this type of fish perfectly. Additionally, I prepared Brussels sprouts; the recipe can be found here at the bottom of this recipe text .The entire process is quick and uncomplicated. Simply follow the recipe.
Ingredients: simple, total time: 25 min. 2 servings
4 Dover Sole fish - fillets
3 Tbsp flour/ or corn flour
1 Tbsp cornstarch
1 full tsp red ground pepper
1 tsp salt/ or to taste
1 tsp dry spice Vegeta to taste
For Topping:
2-3 cloves of garlic/ minced
1 Tbsp primrose leaf/ finely chopped
1/2 lemon juice
3-4 Tbsp Olive oil EVO/ or to taste
Preparation:
Wash the leaf fish. Dry it with a kitchen paper or napkin.
Combine flour, red ground paprika and other spices in a bowl.
Put baking paper on the bottom of the baking tray.
Roll each fish fillet well few times in a mixture of flour, ground paprika and spices, then place on baking paper.
Chop garlic finely and put it in each fish.
Sprinkle with a little more olive oil on top of each fish, and finely chopped fresh or dried primrose leaves.
Put aluminum foil over the fish, cover it well, but leave an opening on at least one side for steam to escape during baking.
Bake the fish in an oven preheated to 200 °C for 30 min.
Remove the pan from the oven, turn the fish to the other side, if the fish is dry, feel free to pour a little more olive oil, continue baking without aluminum foil until the fish gets a nice yellow crust.
Take out the baked fish from the pan and serve with potato salad and lemon slices or Swiss chard with potatoes.
Roast in Non Sticking pan:
You can also make this version with fillets of the recipe on a non-stick pan.
Roll the fish fillets in dry ingredients few times.
In a large pan fry in 3 spoon of oil until both sides are well browned. (fry about each side 5-7 min. until golden brown)
Stir oil, lemon juice, and finely chopped parsley in a small bowl, pour over the fillets and add a slice of lemon to the plate!
Buon appetito!
NOTE:
If you are interested in a chard and potato side dish, check out the recipe here!
If you want a side dish like the one in the picture, look at the potato salad with spring onions and Brussels sprouts.
I fried my fillets in a pan.
Keep the rest of the food covered in the refrigerator for up to 2 days.
Heat in a pan or microwave.
Do you want to try something a little different?
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