Roast Dover sole with oysters and greens

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the sole

  • 75g/2½oz plain flour
  • 1 Dover sole, filleted
  • 75g/2½oz unsalted butter
  • 50g/1¾oz salted butter
  • 1 lemon, juice only
  • 1 cucumber, peeled and chopped
  • 2 tbsp chopped fresh dill
  • salt and freshly ground black pepper

For the oysters

  • 7 oysters, shucked and cleaned (ask your fishmonger to do this for you)
  • squeeze of lemon juice
  • 300ml/10fl oz vegetable or rapeseed oil, plus an extra drizzle
  • 50g/1¾oz plain flour
  • 1 free-range egg, beaten
  • 50g/1¾oz panko breadcrumbs

For the greens

  • ½ head broccoli, broken into florets
  • 100g/3½oz French beans
  • 1 large handful baby spinach
  • 50g/1¾oz unsalted butter
  • squeeze of lemon juice
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