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

PLATEDside.LeekPotatoDoverSole.jpg

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