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Dover Sole with Lemon, Dill and Leeks

By   ,   

February 19, 2020

This Dover Sole with Lemon, Dill and Leeks is light and healthy and all done on a sheet pan. The combination of lemon and dill adds an amazing fresh burst of flavor.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 2 Servings

Ingredients

8 ounces baby potatoes, sliced to ⅛ inch thick ( about 2 cups)

2 medium leeks, thinly sliced into ¼ thick rings ( about 1 cup)

2 teaspoons olive oil

⅛ teaspoon salt and pepper

zest from ½ a lemon

8 - 10 ounces Dover sole

1 teaspoon olive oil

pinch salt and pepper

zest from other ½ half a lemon

Dill Oil

2 tablespoons fresh dill, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

⅛ teaspoon kosher salt

Directions

1Preheat oven to 425° F.

2Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment-lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.

3Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.

4Make the dill oil by mixing ingredients together in a small bowl.

5Once the potatoes are fork-tender ( after about 20 minutes) lay the fish over top and place it back in the oven.

6Bake for 8-10 minutes or until fish is cooked to desired doneness.

7Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs.

Recipe from feasting at home.

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