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Curry Spiced Dover Sole in Chilli Butter
Curry Spiced Dover Sole in Chilli Butter
By Morrisons
Published on 24 February 2025
This Curry Spiced Dover Sole with Chilli Butter is a proper treat! The delicate fish is coated in a fragrant curry spice mix, then pan-fried and finished with a vibrant chilli butter. It's a restaurant-quality dish that's surprisingly easy to make, perfect for a fancy Friday night fakeaway!Time and servings
45 minsTotal time
2Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 2 whole fresh Dover soles
- 5 tbsp light olive oil, for shallow frying
- 60g plain flour
- Sea salt, for seasoning
- 3 level tsp medium curry powder
- 70g fresh samphire
- 60g salted butter, plus extra for greasing
- 1 small shallot, finely diced
- ½ red chilli, finely diced
- 25g fresh coriander, chopped
- 1 clove garlic
- ½ lemon, zest and juice
Method
Step 1
Preheat the oven to 190°C (375°F, Gas Mark 5). Scale the fish if needed and dry the fish with kitchen roll.Step 2
Place the flour on a flat baking tray and season the flour with salt and the curry powder. Coat the fish with the seasoned flour on both sides and shake gently to remove any excess. Lightly butter a non-stick baking tray or line the baking tray with non-stick baking parchment and lightly butter the parchment.Step 3
Heat the oil in a large frying pan over a medium heat. When it starts to bubble, put the coated fish in the pan, without moving, for 2 minutes, until nicely brown. Carefully turn the fish over and cook for 2 minutes, turn the heat down a little if it gets too hot, then transfer to the prepared baking tray. Repeat the frying process for the second fish, put the baking tray in the oven and cook for 2 minutes to reheat.Step 4
Wash the samphire under cold water and drain. Add the butter to a pan and heat on a medium heat until the butter starts to bubble.Step 5
Add the diced shallot, chilli, clove of garlic crushed and lemon zest and cook slowly for 2 minutes. Add the samphire and cook for 1 minute.Step 6
Take the butter sauce off the heat and stir through the coriander, lemon juice and salt and pepper to taste.Step 7
Take the fish out of the oven and check it’s cooked through, the flesh close to the head should lift away easily from the bones. Serve the fish onto warm plates and spoon over the butter sauce.Step 8
Team with rice and steamed vegetables.