I do like a Dover Sole and when I saw a bunch on sale from my frozen supplier, I got some in and decided to try it this way. It's nice and herby with the classic combo of parsley and oregano in the Chimichurri augmented with some fish-friendly dill.
Ingredients
Fish
Ingredients
Fish
- 2 whole Dover Sole, gutted and skinned
- 2 tbsp melted butter
- Pinch of salt for seasoning
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp red wine vinegar
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup dill, finely chopped
- 1/4 tsp dried oregano
- 2 cloves garlic, minced
- 1/4-1/2 tsp dried chili flakes to taste
- 1/4 tsp kosher salt
- pinch black pepper
- In a small bowl, mix all your sauce ingredients and let it stand for an hour or so for the flavours to mingle.
- Heat your grill (broiler) and lay some foil on a sheet pan. Spray or brush it with some oil.
- Brush the fish on both sides with the melted butter and season lightly with salt.
- Grill it for 5 minutes, flip it over with a slice, brush with more butter and grill for a further 5 minutes.
- Plate the fish, and brush some more butter on it.
- Spread the sauce over the fish and serve.
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