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    • Dover Sole with Tomatoes and Olives

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 200; Fat 11g; Carbs 9g; Protein 17g
    Dover Sole with Tomatoes and Olives is a delicious and easy-to-make dish perfect for any occasion. This dish has fresh Dover sole fillets, olive oil, garlic, oregano, thyme, red pepper flakes, tomatoes, olives, and parsley. It is packed with flavour and is a great way to enjoy a healthy meal. Serve it with a side of lemon wedges for a bright, zesty finish. 
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    Ingredients

    • 2 Dover sole fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon red pepper flakes
    • Salt and freshly ground black pepper, to taste
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup pitted kalamata olives, halved
    • 2 tablespoons chopped fresh parsley leaves
    • Lemon wedges, for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve with lemon wedges.