Roasted Leek & Potatoes with Dover Sole
Roasted Leek & Potatoes with Dover Sole. Succulent Dover Sole is pan fried in a lemon, dill, parmesan sauce and served over roasted leeks and potatoes tossed with lemon and olive oil. So simple you won’t believe how decadent it tastes.
Recipe
Roasted Leek & Potatoes with Dill Dover Sole
by Holistic Nutritionist Alicia Spangenberger with inspiration from @feastingathome
total time: 30-35 minutes
servings: 2
Ingredients:
1 tablespoon olive oil
1 leek, sliced in cylinders
1/2 lb of small gold potatoes, sliced in medallions
zest of 1/2 of a lemon
salt & pepper
2 Dover Sole fillets
1 tablespoon butter
Sauce Ingredients:
4 tablespoons olive oil
3 tablespoons parmesan cheese, grated
1 tablespoon fresh dill, chopped
1 garlic cloved, minced
juice of half a lemon
salt & pepper
Instructions:
Preheat oven to 425
Put sliced leek, sliced potatoes in bowl with olive oil, lemon zest, salt and pepper and toss
Spread on baking sheet and bake for 20 minutes - tossing halfway through
Melt the butter in a frying pan Pat dry Dover Sole fillets and sprinkle with salt and pepper
Combine sauce ingredients, whisking with a fork
Place Dover Sole fillets in pan with butter, brushing each side with the dill sauce - cook one each side approx 2-3 minutes
Reserve a small amount of sauce for plating
Remove potatoes and leeks from oven and plate with the Dover Sole fillet on top - top with the remaining sauce