Dover sole en papillote

Serves
Dover sole

Serves 2

1 x 800g-1kg Dover sole (whole un prepped)

2 tbsp Taggiasche olives (stone remove)
2 tbsp capers
200g Datterini tomatoes (cut in half lengthways)
1 Amalfi lemon (cut 6 thin slices – reserve the other half for finishing)
50ml Extra virgin olive oil
100ml White wine
1 tbsp chopped parsley

1 egg

2 sheets baking paper (7.5cm bigger than the fish on all sides)

DOVER SOLE

Set the oven to 170°C

Prepare the Dover sole. Remove the brown skin side, by making a small incision at the tail and using kitchen paper hold on to the tail and skin and pull upwards to the head. Discard the skin.

On the white side of the skin, make sure you remove the scales, by scraping a knife upwards towards the head.

Then you want to trim off the frills, with a sharp knife cut about 1cm in from the edge of the frill, and then follow that line with a pair of scissors. Remove the roe sack and blood line from the fish. Finally remove the head, clean the fish with a damp cloth and then its ready to go.

Prepare all the ingredients for the fish.

Set one piece of parchment paper on a baking tray, season the fish with sea salt and place in the middle of the paper.

First top the fish with 6 slices of the lemon, then add the cut tomatoes, olives, capers, and chopped parsley. Then add a good glug of olive oil and the white wine.

To seal, brush the edges of the baking paper with beaten egg and place the other sheet of baking paper on top and stick to the egg, and then working methodically, fold over each corner and then work around in a circle folding the paper over on itself until it is tightly sealed.

Place the fish in the oven at 170°C for 20 minutes.

Remove the fish from the oven and let it rest for 5 minutes.

Cut the paper down the middle, scrape the topping neatly off the fish, and lift the fish out onto a chopping board.

Remove the top fillet, working with a spatula from the head end, down to the tail, set that to one side and lift off the bones in one piece from the bottom fillet.

Place the fish back together and make one clean cut down the middle (between each of the fillets. Place this long piece of fish on warm plates and cover with the cooked lemons, tomatoes, olives and capers etc and then finish with the beautiful sauce from the bag and some freshly chopped parsley.

Serve with a beautiful green salad and some crushed potatoes.

Ingredients

Dover sole

Serves 2

1 x 800g-1kg Dover sole (whole un prepped)

2 tbsp Taggiasche olives (stone remove)
2 tbsp capers
200g Datterini tomatoes (cut in half lengthways)
1 Amalfi lemon (cut 6 thin slices – reserve the other half for finishing)
50ml Extra virgin olive oil
100ml White wine
1 tbsp chopped parsley

1 egg

2 sheets baking paper (7.5cm bigger than the fish on all sides)

Ingredients

Dover sole

Serves 2

1 x 800g-1kg Dover sole (whole un prepped)

2 tbsp Taggiasche olives (stone remove)
2 tbsp capers
200g Datterini tomatoes (cut in half lengthways)
1 Amalfi lemon (cut 6 thin slices – reserve the other half for finishing)
50ml Extra virgin olive oil
100ml White wine
1 tbsp chopped parsley

1 egg

2 sheets baking paper (7.5cm bigger than the fish on all sides)

method

DOVER SOLE

Set the oven to 170°C

Prepare the Dover sole. Remove the brown skin side, by making a small incision at the tail and using kitchen paper hold on to the tail and skin and pull upwards to the head. Discard the skin.

On the white side of the skin, make sure you remove the scales, by scraping a knife upwards towards the head.

Then you want to trim off the frills, with a sharp knife cut about 1cm in from the edge of the frill, and then follow that line with a pair of scissors. Remove the roe sack and blood line from the fish. Finally remove the head, clean the fish with a damp cloth and then its ready to go.

Prepare all the ingredients for the fish.

Set one piece of parchment paper on a baking tray, season the fish with sea salt and place in the middle of the paper.

First top the fish with 6 slices of the lemon, then add the cut tomatoes, olives, capers, and chopped parsley. Then add a good glug of olive oil and the white wine.

To seal, brush the edges of the baking paper with beaten egg and place the other sheet of baking paper on top and stick to the egg, and then working methodically, fold over each corner and then work around in a circle folding the paper over on itself until it is tightly sealed.

Place the fish in the oven at 170°C for 20 minutes.

Remove the fish from the oven and let it rest for 5 minutes.

Cut the paper down the middle, scrape the topping neatly off the fish, and lift the fish out onto a chopping board.

Remove the top fillet, working with a spatula from the head end, down to the tail, set that to one side and lift off the bones in one piece from the bottom fillet.

Place the fish back together and make one clean cut down the middle (between each of the fillets. Place this long piece of fish on warm plates and cover with the cooked lemons, tomatoes, olives and capers etc and then finish with the beautiful sauce from the bag and some freshly chopped parsley.

Serve with a beautiful green salad and some crushed potatoes.

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