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    • Dover Sole with Tomatoes and Olives

    Mark Sharron
    Easy
    30 minutes
    01-Feb
    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

    • Step-by-Step Method for Dover Sole with Tomatoes and Olives
    • Preheat your oven to 200°C (400°F), or prepare a sauté pan for stovetop if not baking
    • Pat Dover sole fillets dry with paper towels and season both sides with salt and black pepper
    • Place cherry tomatoes and kalamata olives into a bowl, drizzle with half (1 tbsp) olive oil, add minced garlic, dried oregano, dried thyme, and red pepper flakes; toss to coat evenly
    • Lay Dover sole fillets on a lightly oiled baking dish or on a plate if pan-cooking
    • If baking: scatter the seasoned tomato-olive mixture evenly around and over the fillets; drizzle remaining 1 tbsp olive oil over fish
    • If sautéing: heat 1 tbsp olive oil in a nonstick pan over medium heat; add fish fillets and cook 2-3 minutes per side until opaque and just cooked through; transfer to plate, add remaining oil and tomato-olive mixture to pan, sauté 2-3 min until tomatoes soften
    • For both methods: after tomatoes soften and flavors meld, sprinkle chopped fresh parsley evenly across the dish
    • Squeeze lemon wedges over the plated fish just before serving for brightness
    • For an elegant presentation: place fillet in the center of a plate, arrange tomato-olive mixture artfully around, finish with a scattering of parsley and a lemon wedge on the side