Ingredients
Scaled for service, plating, and menu-builder use.
Base recipe = 1 serving.
- 180 g Dover sole fillet
- 60 ml white wine
- 60 ml water
- 120 g cherry tomatoes
- 20 g capers
- 40 g black olives
- 15 g Italian parsley
- 10 g garlic
- 250 g roasted potatoes
- 20 ml lemon juice
- 20 ml extra virgin olive oil
- 60 g fresh spinach
Method
- Reduce the white wine, water, garlic, and olive oil gently to create a delicate aromatic poaching base.
- Lay the Dover sole into the liquid and poach carefully over low heat without boiling.
- Add capers, black olives, parsley, and lemon juice to finish the sauce with a bright Mediterranean profile.
- Sauté the spinach lightly and prepare the roasted potatoes for plating.
- Plate the poached sole over the spinach, spoon over the warm sauce, and serve with roasted potatoes.
Chef’s Note: Dover sole should be poached with great care. Keep the liquid below a boil so the fish remains tender, elegant, and naturally sweet.
| Calories | 520 |
| Fat | 18 g |
| Carbohydrates | 32 g |
| Protein | 42 g |
| Sodium | Moderate — varies with capers and olives |