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.
Baked dover sole recipe
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 favorite 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.