Dover Sole With Lime And Ginger
This elegant and flavorful dish features tender Dover sole coated in a crispy flour and chili powder mixture, cooked to perfection in a hot oven. Alongside the fish, vibrant asparagus spears add a fresh crunch, while a decadent buttery sauce infused with ginger, lime juice, pomegranate seeds, and coriander elevates the dish with bright and fragrant flavors. A truly delightful and impressive meal that's surprisingly simple to make.
— Constant Cookbook
Ingredients
- 4 tbsp plain flour
- ½-1 tsp chilli powder
- and freshly ground saltblack pepper
- 2 Dover sole
- 1–2 tbsp vegetable or rapeseed oil
- 12 asparagus
- 140g/5oz unsalted butter
- 50g/2oz chopped fresh root ginger
- 4 tbsp lime juice
- 30g/1¼oz fresh pomegranate
- 2 tbsp chopped fresh coriander
Instructions
- To prepare the fish, heat the oven to 200C/400F/Gas 6. Mix together the flour, chilli powder and some salt and pepper, and dust the fish in it, then shake off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat; use two frying pans if the fish are too large to fit in a single pan. (If you have no ovenproof pans, then preheat a lightly oiled baking tray.)
- Add the oil and heat it until it hazes. Add the sole (skin-side down if youâve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn over and transfer the frying pan to the top of the hot oven (or transfer the fish to the warmed baking tray and place in the oven), and cook for a further 8â10 minutes, or until cooked through and the flesh is opaque.
- Meanwhile, bring a large pan of salted water to the boil, drop in the asparagus and simmer for three minutes, or until just tender. Remove from the water, drain and set aside.
- For the sauce, melt the butter in a frying pan over a medium heat, and let it bubble for 2-3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, add the ginger, lime juice, pomegranate seeds and chopped coriander and warm it through; donât overheat it or it will separate. Season to taste. Serve the sole with the asparagus and spoon the sauce over the top.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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