This baked Dover sole and veggies sheet pan combines two early summer favourites: Dover sole and new potatoes, which are in prime from May to July. Dover sole, a white flatfish, is delicate in taste and texture and roasting the fish under thick tomato slices will keep the flesh wonderfully moist. Spring onions, olives and capers add a little zest and play off the subtle taste of the sole fillets. The dish is seasoned with my personal favourite ingredients for seasoning fish – sea salt, lemon juice, and garlic powder. If you can’t find Dover sole, try using lemon sole or skinned megrim instead. New potatoes are another treat of early summer. And since we’re already sheet-cooking, I decided to toss the potato wedges in plenty of olive oil and roast them in oven as well. The result is perfectly browned and crisp potato wedges, fuss-free but oh-so-scrumptious. The recipe comes together in under 1 hour, making it perfect for a quick midweek meal. It’s also a lovely and light main course for a seafood-themed summer dinner.
Baked Dover Sole
Prep Time: 30 min
Cooking Time: 30 – 40 min
Yields: 4 servings
You can prepare the dish with peeled or unpeeled potatoes since the skin of new potatoes is edible. I recommend putting the potatoes into the oven first and after the 15 to 20 minutes the sole on a tray below the potatoes. This way both the fish and potatoes are done at the same time.
- 4 fresh Dover sole fillets (150 g / 5 oz each)
- 4 tomatoes, sliced
- 150 g (3/4 cup) black and green olives, cut into halves
- 1 tbsp capers
- fresh herbs (We used a mix of parsley, basil, thyme, 3 laurel leaves and rosemary.)
- 800 g (1.7 lbs) small new potatoes
- 4 spring onions (scallions), sliced
- 8 tbsp olive oil
- 1 lemon
- sea salt
- ground black pepper
- garlic powder
1) Heat the oven
Preheat the oven to 180°C (350°F / gas mark 4). Brush two baking trays (sheets) or oven-proof dishes with vegetable oil or grease with cooking spray.
2) Roast the potatoes
Rinse the potatoes to remove any dirt. Cut into quarters and place on a baking tray (sheet) or ovenproof dish. Add the 4 tbsp olive oil, rosemary, and salt. Toss well and roast for 30 to 40 minutes, until the potato wedges are crisp and tender.
3) Roast the sole and veggies
Wash the fish fillets under running and pat dry with a paper towel. Place the fish on the baking tray (sheet) and rub each fillet with lemon juice and the remaining 4 tbsp olive oil. Then sprinkle with salt, pepper, and garlic powder. Scatter the tomato slices, spring onions (scallions), olives, capers, laurel leaves and thyme onto the baking tray (sheet). Bake for 10 to 15 minutes, until the sole is done.
4) Serve the dish
To serve the dish, sprinkle the baked Dover sole and veggies with parsley and basil leaves, and enjoy immediately.
Thanks for stopping by
Thanks so much for visiting the Cottage Blog. Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this article, please share it using the social media buttons you see at the bottom of the post.
And don’t forget to subscribe to our YouTube channel so you always get our latest tutorials and videos. It’s free!
Country Hill Cottage