A sole-ful feast
Legal’s oven-roasted fish a delicious dish for your celebrations
Dover sole is a real delicacy and a perfect celebratory dish for the holiday season. With a sweet, buttery flesh, it's able to stand on its own with simple preparations — a squeeze of lemon or a light butter sauce is all it needs. Dover sole is a perfect addition to a Feast of the Seven Fishes, or any holiday gathering. It's a show-stopper — a unique alternative to the traditional roast!
Dover sole is surprisingly easy to cook whole and to debone, and there are many online videos that show how to fillet the fish. But if you'd like to leave the cooking to us, several of our restaurants offer Dover sole every year during the holiday season. We source the fish from small day boats in the North Sea that land in Urk, Holland.
OVEN-ROASTED DOVER SOLE WITH LEMON CAPER BUTTER
2 whole Dover sole (Have your fish monger scale, trim the fins and remove the skin off the dark side.) D c. grapeseed oil
Sea salt and fresh ground
pepper to taste
3 T. butter, unsalted 2 lemons, zest and juice
2 T. capers, rinsed and
rough chopped
2 T. fresh parsley, chopped
Preheat oven to 450 degrees.
Place two baking trays that are large enough to hold the fish in the oven. Leave trays in the oven for 5 minutes to get hot.
Brush both sides of each fish with grapeseed oil and season well with salt and pepper.
Pull hot baking trays from the oven one at a time and lay one fish on each tray with skin side down. Return to the oven.
Roast fish for 12-14 minutes, until it just begins to flake under a knife tip.
Remove from the oven, cover with foil and let rest for 5 minutes.
While fish is resting, heat a saute pan over medium heat and add the butter. Cook on medium heat, swirling occasionally until butter has melted and turned aromatic and lightly browned.
Remove the butter from heat, add the lemon juice, lemon zest, chopped capers and parsley.
Plate fish on serving platter.
Each fish yields 4 fillets, 2 from the top of the fish and 2 from the bottom. Serve 2 fillets per portion. Spoon lemon caper butter over each portion.