Dover Sole with Buttered Leeks & Shrimps
This delightful dish features tender Dover sole fillets baked to perfection, served alongside buttery leeks and succulent potted shrimps. A harmonious blend of flavors and textures, it’s a perfect meal for seafood lovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 Dover sole fillets (about 350g each), trimmed and top skin removed
- 50g butter, plus extra for dotting
- 4 leeks, cut into large chunks
- 100g potted shrimps
- 125ml white wine
- Small bunch of chives, snipped
- Salt and pepper to taste
Instructions
- Preheat your oven to 220°C (fan 200°C/gas 7).
- Lightly butter a roasting tray. Place the Dover sole fillets in the tray, pour the white wine over them, and dot with remaining butter. Season with salt and pepper.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, cook the leeks in boiling salted water for 8-10 minutes until tender. Drain well.
- In a pan, heat the cooked leeks and potted shrimps with the roasting juices from the fish. Stir in the snipped chives.
- Serve the buttered leeks and shrimps alongside the baked Dover sole.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg