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THE GOOD FRIDAY FISH FEAST: Grilled Dover Sole with Lemon and Caper Dressing


Sometimes all a feast requires are sharing dishes and great company. Here at FishWorks we love sharing fish and what better way to do it than with a daily catch. See our delicious recipe below for a classic catch of the day…. Perfect for your Good Friday Feast this week!


Serves 2


2 Dover Soles, about 450g each

2 tbsp butter, melted

Sea salt and freshly ground black pepper


For the dressing

100ml extra virgin olive oil

Splash of white wine vinegar

Finely grated zest of 2 lemons

Juice of 1 lemon

1tbsp rinsed salted capers, roughly chopped

Small handful of fresh basil, finely chopped


At our Fishmonger when you order…

Ask your fishmonger to skin the dark side, leaving the white side skin on, and to scale and remove the head if you wish




Preheat the grill to its highest setting


Brush the white side of the fish with a little melted butter then lay on the grill pan. Brush the top of the fish with melted butter and season with salt and pepper. Cook under the grill for about 10-12 minutes, brushing occasionally with a little more melted butter so the fish takes on a wonderful crisp golden coating.


To make the dressing, mix the olive oil and vinegar together in a bowl, then taste to make sure you have a good acidity, the dressing should be quite piquant. Add the lemon zest, juice, capers and basil and stir to combine.


Place the fish on each serving plate and spoon over a little of the dressing, making sure there is plenty of caper, lemon zest and herbs going onto each fish. A fennel salad made by tossing finely sliced fennel with lemon juice, sea salt and parsley would make a lovely accompaniment.


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