Skip to content

Dusted Sole Fillet

Recipe

Crispy and succulent sole fillet with a creamy potato and parsley mash.

Serves: 4 people   |   Prep time: 30 minutes   |   Cooking time: 25 minutes

British   |   Main

  

Ingredients

  • 2 tbsp Olive oil
  • 2 small Onions, peeled and finely chopped
  • 1.3kg raw Potatoes
  • 70g Green olives, roughly chopped
  • Finely grated zest
  • 1 large Lemon
  • 1 pot Fresh parsley, roughly chopped
  • Salt
  • Coarse ground black pepper
  • 4 Lightly Dusted Sole fillets (Lemon variety)

  

Method

  1. Pre-heat the oven to 180°C, Gas Mark 4.
  2. Heat the oil and add the onions, and cook for 10 minutes to soften, let them take a little colour.
  3. Boil the potatoes and mash with a masher, no need to add oil, butter or milk and keep warm.
  4. Add the olives, cooked onions, zest of lemon, parsley and season well.
  5. Place 2 fillets onto a non-stick baking tray, straight from the freezer.
  6. Top generously with the mash olive mix, then place a second frozen fillet on top and press down.
  7. Repeat with the second box of fish.
  8. Place into the hot oven and cook for 20-25 minutes or until the fish is warmed through and hot.
  9. Serve the fillets, either cut into 2 pieces or 4 single fillets, topped and baked.
  10. Top tip: serve with a spoonful of mayonnaise and a tomato salad.