Wulf's Kitchen: Whole Roasted Dover Sole
Roasting a whole dover sole is so simple, this isn't really a recipe. Easy as it is to prepare, this is an elegant fish most often found at fine dining restaurants. Yet with just a couple of tricks, you can present this dish like a pro.
With whole fish, the part that many home cooks find most intimidating is carving it up and serving it once it’s cooked. Jeff Freedman from our sales team (and a chef for many years) shows you exactly what to do in the video below.
RECIPE BY WULF'S TEAM MEMBER JEFF FREEDMAN.
- 1 whole Dover Sole, cleaned and gutted (which is how we sell them)
- Olive oil
- Kosher or sea salt
- Herb rub (optional)
Preheat your oven to 450 degrees.
Place the dover sole on a foil-lined baking sheet. The foil isn’t absolutely necessary, but it can make it easier to scoop up the juices after you’ve carved the fish.
Rub the outside of the fish with olive oil and sprinkle it with salt and the optional herb rub. We like Wulf’s Garlic & Herb blend. It you use our blend, omit the salt, since it’s already included.
Bake the fish uncovered for 10-15 minutes.
Place the removed fillets on a platter and pour the pan juices over the top.
Garnish with fresh herbs or a quick capers and butter sauce, if you like.
Carve just like the video shows you’ll, and you will have a show-stopping meal at home!