Description
Baked Dover Sole with Potatoes, Lemon, Dill, and Leeks, a simple, healthy sheet pan dinner that can be made quickly and easily. Note: this recipe serves 2, feel free to double or triple! My husband and I ate the whole sheet pan in one go. Dover sole filets only weigh a few ounces a piece.
Ingredients
Units
Scale
- 8 ounces baby potatoes, sliced to 1/8 inch thick (about 2 cups)
- 2 medium leeks, thinly sliced into 1/4 thick rings ( about 1 cup)
- 2 teaspoons olive oil
- 1/8 teaspoon salt and pepper
- zest from 1/2 a lemon
- 8-10 ounces Dover sole
- 1 teaspoon olive oil
- pinch salt and pepper
- zest from other 1/2 half a lemon
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/8 teaspoon kosher salt
Instructions
- Preheat oven to 425F
- Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment- lined sheet-pan in a single layer in the oven. Bake for 20 minutes, or until tender, tossing halfway through.
- Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside. ( Wait to bake until potatoes are tender)
- Make the dill oil by mixing ingredients together in a small bowl.
- Once the potatoes are fork tender (after about 20 minutes) lay the fish over top and place it back in the oven.
- Bake for 8-10 minutes or until fish is cooked to desired doneness.
- Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.
Notes
Leftovers will keep up to 2-3 days in an airtight container in the fridge.
Nutrition
- Serving Size: 4 ounces sole, 4 ounces potatoes with 1 ½ T sauce
- Calories: 422
- Sugar: 1.5 g
- Sodium: 367.9 mg
- Fat: 27.8 g
- Saturated Fat: 4.1 g
- Carbohydrates: 20.7 g
- Fiber: 3.1 g
- Protein: 24.1 g
- Cholesterol: 68 mg