Roast Black Sole with Lemon and Parsley Butter

Dover or black sole is a wonderful delicate flavoured fish and excellent to serve with a group of friends, this is a very classical way to serve this fish and a real treat!

This recipe serves four people. 

Ingredients

Method

  1. Place heavy based frying pan on a high heat, season the sole with salt and pepper, add some vegetable oil to the pan, carefully place the fish into the pan and pan fry for three minutes (until golden) on each side. Place on roasting tray and finish cooking in pre-heated oven at 190 degree for four-six minutes or until cooked through. As these fish are quite large, you may have to cook all four pieces separately.
  2. To make the sauce – add the butter to same pan, heat the butter until it starts to foam and has nutty aroma (this is the impurities in the butter caramelizing) add in lemon segments and parsley, and set to one side.
  3. To cook spinach - add a little olive oil to a pan, sauté garlic for 30 seconds, add the spinach and cook until wilted.
  4. To plate – put some of the sautéed spinach on the plate, place the cooked sole on top of the spinach and drizzle the lemon and parsley butter over the top, and scatter the plated with the toasted almonds

Chef’s tips

Share this page

Come stay with us - discover our special offers

All offers

The Marker Hotel newsletter

Be the first to hear about our offers, events and more!

tick bed dimensions persons email arrow-left arrow-right close facebook instagram pinterest twitter brand arrow-slider quote right-arrow burger room cal