Delicate Dover sole served over tender potatoes and leeks with bright lemon zest and fresh dill oil-simple, elegant, and full of fresh flavor. An easy sheet-pan dinner, ready in 30 minutes.
You are made of stars. (Serbian proverb)
DoVer Sole Recipe Ingredients
- Dover sole - A delicate, buttery white fish that cooks quickly and pairs beautifully with simple, fresh flavors. Feel free to sub cod.
- Baby potatoes (thinly sliced) - Form a tender, lightly crisp base that soaks up the flavors of olive oil and lemon.
- Leeks (thinly sliced) - Add mild sweetness and delicate onion flavor that pairs beautifully with the fish.
- Olive oil - Used to roast the vegetables and cook the fish, adding richness and helping everything caramelize gently.
- Salt and black pepper - Lightly season the vegetables and fish, enhancing their natural flavors.
- Lemon zest - Adds bright citrus aroma and freshness that lifts the dish.
- Dill Oil: Fresh dill, olive oil, lemon juice and salt.
How to make Baked Dover Sole
This easy Dover Sole recipe is made on one large sheet pan in the oven- you’ll get a head start with baking the potatoes; the sole only takes 8-10 minutes to bake.
STEP 1: Prep the potatoes and leeks. Slice the potatoes and leeks thinly. Toss with olive oil, salt, pepper, and lemon zest and place on a parchment-lined sheet pan. Since potatoes and leeks take a little longer to bake than the thin Dover Sole filets, we will start roasting them first while prepping the rest.
STEP 2: Make the lemony dill oil. Just mix the simple ingredeints in a bowl- easy peasy!
STEP 3: Once the potatoes are tender, add the Dover Sole filets on top. (You’ll coat them in olive oil, salt, and pepper in the same bowl as the potatoes first.) The Dover Sole only takes about 8-10 minutes to bake.
STEP 4: When the fish is done, divide among plates and drizzle with the lemony dill oil. If you happen to have fresh dill growing in your garden, garnish with some of the pretty blossoms to add a little special touch.
Serving Suggestions
This simple, healthy meal is light and lovely and full of vibrant flavor. Serve it with a leafy green salad like our Spring Greens and a glass of Sauv Blanc or Viognier. Perfect for a light meal.
Storage
Leftovers will keep 2-3 days in an airtight container in the refrigerator.
Hope you love this simple recipe for Baked Dover Sole. Cheers!
More recipes you may like:
- Roasted Mustard Seed White Fish with Potato-Brussel Sprout Hash
- Brazilian Fish Stew (Moqueca!)
- Baked Cod with Burst Tomatoes & Basil
- Baked Haddock with Roasted Tomato and Fennel
- 20 Simple Healthy Fish & Seafood Recipes
Dover Sole Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: easy dinner, fish, Main, weeknight dinner
- Method: Baked, Sheet-Pan Dinner
- Cuisine: American
- Diet: Gluten Free
Description
Ingredients
- 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
My family liked this one quite a bit!
Great to hear Charles!
Scrumptious! The lemon dill oil on the fish wa so delicious. I served this an herb and field green salad. Thanks for such an easy, healthy dinner!
Sounds wonderful Pam! Glad you liked it.
Delightful – I enjoyed the potatoes this way with leeks (never it before this way) and will be repeating often. The fish (I used a sole) was also excellent.
Glad you enjoyed Susan!
First time making last night. Definitely keeping the recipe for next time. SO GOOD! Even without the lemon peel. I left it out. Thank you for another yummy option!
Nice to hear Silvia! Glad you gave it a try. 🙂
This was quite good, though the dill sauce was a bit too sharp for us. I put a pinch of sugar in to fix that.
Glad you made it work Joe!
This was OUTSTANDING. My husband made it tonight. It was easy and restaurant quality. Definitely going into regular rotation! Also this would be a great dinner party dish because it’s so flavorful, easy and you can make a big batch. Thank you!
Glad you enjoyed Jessica! Thanks for taking time to leave a review.
Pretty easy to follow. I used much less leek. I should have cut it bigger like the recipe says!
It smells good, still turned out.
Great to hear Liz!
This was delicious! I didn’t have leeks so I used a regular onion and it worked really well. The dill sauce was delicious and the sole came out so moist.
Great to hear!
This was sumptuous.
Many thanks.
Thanks Gina!
This was fast easy and oh so GOOD 😊
So glad you enjoyed Stacy!
I made this recipe with lingcod and it turned out great! Simple, easy, and delicious!
Great to hear Marley!
This was delicious. I made extra potatoes for my vegetarian daughter to have without the fish. The one note is this is for 2 people. I think a couple more fillets of sole and you are good to go for three.
Thank you so much for posting these recipes. My hubby & I have been making one of your dishes every week for the past few weeks. This recipe by far is my favorite one so far.
Beautiful dish! I made ours with halibut, because it’s what we had, and it was delicious. I paired it with a NY Times spicy green bean recipe and a nice bottle of wine. Perfection. My partner and I are huge fans of yours! Thank you again.
Glad you enjoyed!
Hi Sylvia,
I’ve been looking for sheet pan meal recipes lately because that’s how my husband and I have been cooking our vegetables: oven roasting on a deep cookie sheet. Now that our son is living away from home it’s just the right amount of food that fits on that sheet for the two of us. I made the Dover sole recipe. I just happen to have all of the ingredients, including the sole that had been in our freezer for quite some time. It turned out great! And I’m not too much of a fan of fish anymore. I did add a little garlic to the oil that goes on the fish (I just can’t seem to cook without garlic). In any case, I will continue to be inspired by your sheet pan recipes!
Awesome- thanks!
Sylvia,
As true Dover sole is close to unavailable in the USA, do you have a favorite sole variety that you recommend to make this recipe as good as possible?!
Hi Allen- I didn’t know this! I actually just used the sole at our local market. I’ll have to look more into this. 🙂
Great way to make sole tasty. Added mushroom to roasted vegs. Overall superb.
Glad you enjoyed!
I LOVE this recipe. It’s light, fresh, and delicious. Definitely making it again.
Perfect for me because I love dover sole and leeks and dill 🙂
Have a nice Easter!