DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS
April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
- Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.
Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium
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