Dover Sole with Lemon, Dill and Leeks
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(9)
Ingredients
2 servings
- 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
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ⅛ teaspoon kosher salt
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Preparation
Step 1
Preheat oven to 425F
Step 2
Place 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.
Step 3
Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
Step 4
Make the dill oil by mixing ingredients together in a small bowl.
Step 5
Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
Step 6
Bake for 8-10 minutes or until fish is cooked to desired doneness.
Step 7
Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.
Step 8
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