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    • Dover Sole with Spinach

    Dover Sole with Spinach

    Mark Sharron
    Easy
    30 minutes
    01-Feb

    Dover sole with spinach is a classic dish that is easy to prepare and flavorful. This dish is an excellent choice for a quick and delicious weeknight meal. Combining the delicate Dover sole and the earthy spinach creates a light yet satisfying meal. Adding garlic, butter, and lemon juice adds a depth of flavour, making this dish truly special. Whether you are looking for a light lunch or a special dinner, Dover sole with spinach is sure to please. 

     

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    Ingredients

    • 2 Dover sole fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried thyme
    • 2 cups fresh spinach leaves
    • 2 tablespoons butter
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons chopped fresh parsley

    Method

    • Step-by-Step Method for Dover Sole with Spinach
    • Preheat oven to 160°C (320°F) if you prefer a gentle finish or warming plates, but not essential.
    • Pat the Dover sole fillets completely dry with paper towels.
    • Season the fillets on both sides with salt, pepper, and dried thyme.
    • Wash and dry the fresh spinach leaves thoroughly.
    • Peel and finely mince the garlic cloves.
    • Chop the fresh parsley and set aside for final garnish.
    • Heat a large skillet over medium heat, add 1 tablespoon olive oil.
    • Add minced garlic to the pan and sauté for 30–40 seconds until fragrant but not browned.
    • Add spinach leaves to the pan and cook, stirring, for 1–2 minutes until just wilted.
    • Transfer wilted spinach to a plate, cover lightly to keep warm.
    • Wipe the skillet clean if needed, return to medium-high heat, and add remaining 1 tablespoon olive oil.
    • Place Dover sole fillets in the skillet (presentation side down first), searing gently for 2–2.5 minutes without moving.
    • Carefully flip fillets and add butter to the pan, allowing it to melt and baste the fillets for another 1.5–2 minutes.
    • Spoon the pan butter over the fillets as they finish cooking; they should be opaque and easily flake with gentle pressure.
    • Squeeze fresh lemon juice evenly over both fillets in the pan right before removing from heat.
    • Plate the wilted spinach as a bed in the center of each dish.
    • Lay one Dover sole fillet over the spinach on each plate.
    • Drizzle pan juices over the fillets and spinach.
    • Garnish with chopped fresh parsley and a lemon wedge, if desired.
    • Serve immediately while hot for best texture and flavor.