Valentine Warner's dover sole with salmoriglio

Valentine Warner’s dover sole with salmoriglio

  • serves 4
  • A little effort

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.



  • whole Dover sole 900g, gutted and skinned
  • plain flour 1 tbsp
  • sunflower oil 15g


  • marjoram 40g
  • virgin olive oil 4 tbsp
  • lemon ½, juiced


  • 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.

  • 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.

  • 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.

  • Step 4

    Lift the fish gently onto a large warmed platter. Stir the salmoriglio, spoon over the fish and serve.

Nutritional Information

  • Kcals 282
  • Fat 16.7g
  • Carbs 3.5g
  • Fibre 0.1g
  • Protein 29.4g
  • Salt 0.41g