Dover sole is a flatfish with light-brown mottled skin. This white fish is firm but delicate and flavourful with flesh that falls easily from the bone.

At The River Cafe we like to roast Dover Sole in the wood oven with capers, marjoram and some extra virgin olive oil, but it can also be grilled or oven roasted. 

• Capers and marjoram included with each order

• Approx. 300g

• Allergens: fish

AT HOME PREPARATION:

PREHEAT THE OVEN TO 230˚C. 
BRUSH A LARGE FLAT OVEN TRAY, AND THE DOVER SOLE, WITH EXTRA VIRGIN OLIVE OIL. SCATTER HALF OF THE MARJORAM LEAVES OVER THE TRAY ALONG WITH SOME SEA SALT AND BLACK PEPPER. PLACE THE FISH ON TOP, SEASON WITH SEA SALT AND BLACK PEPPER, THEN SCATTER OVER THE REMAINING MARJORAM AND CAPERS.
BAKE FOR 15-20 MINUTES – TEST WITH THE POINT OF A SHARP KNIFE INSERTED INTO THE CENTRE OF THE THICKEST PART OF THE SOLE; IF COOKED, THE FLESH SHOULD COME AWAY FROM THE BONE.
SQUEEZE LEMON OVER THE FISH AND SERVE WITH ANY JUICES FROM THE PAN AND EXTRA OLIVE OIL.