Ginger & Lime Dover Sole with Samphire

preparation 5 minutes
cook time 15 minutes
Serves 2

This Dover sole recipe makes for a great weeknight dinner, as it's easy to prepare. Simply fry the sole in a flour and chilli crust until it's golden brown, and serve with British samphire and a buttery sauce flavoured with lime, coriander, ginger and fresh chilli.

Recipe taken from For the Love of the Sea: a cookbook to celebrate the British seafood community and their food by Jenny Jefferies (Meze Publishing, £25)

Ingredients Method

4 tbsp plain flour
½ tsp chilli powder
Sea salt
Freshly ground black pepper
2 Dover sole, scaled, cleaned, trimmed and dark skin removed (if you can, ask your fishmonger to do this for you)
2 tbsp olive oil
2 red chillies, finely sliced
2 cloves of garlic, finely sliced
300g samphire
140g unsalted butter
50g fresh root ginger, chopped
4 tbsp lime juice (about 3 limes)
2 tbsp chopped fresh coriander

Preheat the oven to 200°C. Combine the flour and chilli powder with some salt and pepper in a bowl, then dust the Dover sole with this mixture, gently shaking off any excess. Heat a large, non-stick, ovenproof frying pan over a medium-high heat. Add the olive oil, then when it’s hot lay the sole into the pan (white skin side down if you’ve part-skinned them) and fry, without moving them, for 3 to 4 minutes, or until the coating forms a golden-brown crust.

Turn the fish over and transfer the frying pan to the top of the hot oven (or transfer the fish to a warmed baking tray and place in the oven) and cook for a further 8 to 10 minutes, or until the sole fillets are cooked through and the flesh is opaque.

Meanwhile, heat another frying pan with a small amount of olive oil in. Add the sliced red chillies and garlic, then once they are sizzling add the samphire. Pan fry for about 2 to 3 minutes.

To make the sauce, melt the butter in another frying pan over a medium heat, and let it bubble for 2 to 3 minutes, or until it turns a nut-brown colour. Reduce the heat to low, then add the ginger, lime juice and chopped coriander. Warm everything through but don’t overheat the sauce or it will separate. Season to taste.

Serve the sole with the samphire and spoon the ginger and lime sauce over the top. It could also be accompanied by new potatoes, chips or jacket potatoes.

Ingredients

4 tbsp plain flour

½ tsp chilli powder

Sea salt

Freshly ground black pepper

2 Dover sole, scaled, cleaned, trimmed and dark skin removed (if you can, ask your fishmonger to do this for you)

2 tbsp olive oil

2 red chillies, finely sliced

2 cloves of garlic, finely sliced

300g samphire

140g unsalted butter

50g fresh root ginger, chopped

4 tbsp lime juice (about 3 limes)

2 tbsp chopped fresh coriander

Method

Meanwhile, heat another frying pan with a small amount of olive oil in. Add the sliced red chillies and garlic, then once they are sizzling add the samphire. Pan fry for about 2 to 3 minutes.

Serve the sole with the samphire and spoon the ginger and lime sauce over the top. It could also be accompanied by new potatoes, chips or jacket potatoes.