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- Valentine Warner's dover sole with salmoriglio
Valentine Warner's dover sole with salmoriglio
- Valentine Warner
Published: December 19, 2014 at 2:31 PM
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Serves 4
A little effort
Total time: 20 mins
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Valentine Warner's dover sole with salmoriglio is an example of delicious simplicity. Salmoriglio is a bit like salsa verde made with oregano. Marjoram is related to oregano but has a sweeter, subtler flavour
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Try Valentine Warner's dover sole with salmoriglio, then check out our Chinese steamed fish which also uses dover sole.
Ingredients
Nutrition
-
900g whole Dover sole
gutted and skinned
-
1 tbsp plain flour
-
15g sunflower oil
salmoriglio
-
40g marjoram
-
4 tbsp virgin olive oil
-
½ lemon
juiced
Nutrition: per serving
- kcal282
- fat16.7g
- carbs3.5g
- fibre0.1g
- protein29.4g
- salt0.41g
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Method
-
step 1
Heat the oven to 220c/fan 200c/gas 7. To make the salmoriglio, strip the marjoram leaves from the stem and finely chop. Put into a small bowl and stir in the olive oil, lemon juice and salt.
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step 2
Heat a large, ovenproof non-stick frying pan over a high heat. Dust the dover sole on both sides with seasoned flour. Pour the oil onto a dinner plate and dip the sole on both sides until lightly coated. This ensures that only the oil needed is taken into the pan.
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step 3
Put the sole in the hot pan and fry hard on one side for 2-3 minutes until well browned. Carefully turn over and transfer directly into the oven. Cook for about 6 minutes then remove – use oven gloves as the handle will be extremely hot – and see whether it is ready. Test the sole by pulling at the skirt – it should come away with only the faintest resistance.
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step 4
Lift the fish gently onto a large warmed platter. Stir the salmoriglio, spoon over the fish and serve.
Authors
Valentine Warner
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