• Carole J Martin

Maison Pebe Oven Baked Dover Sole with Wild Garlic and Caper Butter




Fish

4 small Fresh Dover Sole on the bone (heads removed) & seasoned

Ingredients for the Sauce

Small bunch of Wild Garlic chopped

50ml good Quality Olive Oil

Small bunch parsley chopped

1 clove garlic chopped

50g butter

3 teaspoons capers

Pinch of Maldon sea salt

4 wedges of fresh lemon to serve

Method

Firstly, in a blender add the olive oil, wild garlic and the chopped garlic and blitz pour into a jar or bowl and set to one side

Pre heat the oven to 180 degrees - Pat each fish dry and season with salt and pepper place the fish on a baking tray for approximately 15 minutes (or until fish in no longer opaque).

In a pan add the butter, capers, parsley and 5 tablespoons of the garlic oil mix (add more if you want or more robust flavour but be careful not to overpower the fish) gently heat.

Remove the fish from the oven and place one whole fish on a plate, pour over the some of the sauce and serve with creamy mash potato and pan seared asparagus.

Et Voila

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Maison Pebe, No3, Montfort , 64190

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