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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 1 fresh whole Dover sole
  • 3 dried Kashmiri chillis, stem removed and roughly chopped
  • 40 g diced butter, room temperature
  • 1 tsp chilli paste
  • a drizzle of extra virgin olive oil
  • a few slices of lime
  • sea salt flakes
  • 2 tbsps finely chopped parsley
Dover Sole with a Kashmiri Chilli Butter
Freshly grilled Dover sole with a kick!
Dover Sole with a Kashmiri Chilli Butter Dover Sole with a Kashmiri Chilli Butter

Dover sole is just the best fish ever! Beuatifully firm and flavoursome, this one is fresher than fresh, from Rockfish UK... prepared on the quayside in Brixham, Devon and delivered the very next day! And it doesn't need lots of fuss... just a gorgeous chilled butter to melt over it under the grill and hey presto.... a meal fit for a queen (or king!)

  1. Start by making the butter with the chillis, chilli paste, butter and oil in a small food processor. Blend until you have a paste like consistency. Pop in the fridge to harden and then cut into five or six roughly equal pats
  2. Then lay the Dover sole on a well greased grill pan/piece of foil or parchment and brush lightly with a little chilli oil/olive oil. Place the butter pats along the spine along with some finely chopped parsley and lime. Sprinkle with the sea salt and pop under the grill on a high heat for 10 - 12 minutes, basting occasionally with the butter
  3. Finally, carefully transfer the fish to a serving platter, along with the cooking juices and finish with a squeeze of lime juice and a little more parsley
Dover Sole with a Kashmiri Chilli Butter
Freshly grilled Dover sole with a kick!
Dover Sole with a Kashmiri Chilli Butter Dover Sole with a Kashmiri Chilli Butter

Dover sole is just the best fish ever! Beuatifully firm and flavoursome, this one is fresher than fresh, from Rockfish UK... prepared on the quayside in Brixham, Devon and delivered the very next day! And it doesn't need lots of fuss... just a gorgeous chilled butter to melt over it under the grill and hey presto.... a meal fit for a queen (or king!)

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 1 fresh whole Dover sole
  • 3 dried Kashmiri chillis, stem removed and roughly chopped
  • 40 g diced butter, room temperature
  • 1 tsp chilli paste
  • a drizzle of extra virgin olive oil
  • a few slices of lime
  • sea salt flakes
  • 2 tbsps finely chopped parsley
  1. Start by making the butter with the chillis, chilli paste, butter and oil in a small food processor. Blend until you have a paste like consistency. Pop in the fridge to harden and then cut into five or six roughly equal pats
  2. Then lay the Dover sole on a well greased grill pan/piece of foil or parchment and brush lightly with a little chilli oil/olive oil. Place the butter pats along the spine along with some finely chopped parsley and lime. Sprinkle with the sea salt and pop under the grill on a high heat for 10 - 12 minutes, basting occasionally with the butter
  3. Finally, carefully transfer the fish to a serving platter, along with the cooking juices and finish with a squeeze of lime juice and a little more parsley