This dover sole and bean puree dish is simple, clean, and full of flavor. It’s a great one for a light dinner that still feels like a treat. The sole is roasted with butter and lemon, and it sits on a smooth, herby cannellini bean base with a bit of extra texture from black-eyed beans (if you want them). Great with some crusty bread on the side to mop everything up.
Prep time: 20 mins
Cook time: 30 mins
Serves: 2
Ingredients:
1 dover sole (enough for two people)
1 can of cannellini beans
1 can of black eyed beans (optional)
1 onion
½ a carrot
1 stick of celery
1 tsp tomato puree
200 ml chicken stock
3 cloves garlic
A bunch of mint
A bunch of parsley
A few good knobs of butter
A wedge of lemon
Olive oil
Salt and pepper
Method:
1. Get the fish prepped.
Ask your fishmonger to take the head off your dover sole, and if you like, get them to skin it and trim the skirt. It’s not hard to do at home, but most shops are happy to help.
2. Start the base.
Dice your onion, carrot, celery and garlic. Gently sauté in a saucepan with a little olive oil until soft and fragrant. Stir in the tomato puree, then pour in the chicken stock. Add the cannellini beans and let it all simmer together while you cook the fish.
3. Roast the dover sole.
Place the sole on a tray with a bit of olive oil underneath so it doesn’t stick. Season with salt and pepper, then top with a few small knobs of butter. Roast in a preheated oven at 200°C for about 10–15 minutes, depending on size. Once it’s done, set it aside to rest, and pour the butter and oil from the tray into your bean mixture.
4. Make the puree.
Blend the bean mix with a stick blender until smooth. Stir in the black eyed beans (if using), and add your chopped mint and parsley for a fresh lift.
5. Plate up.
Use spoons or forks to gently lift the fillets from the top of the dover sole. Peel the spine out to reveal the bottom fillets. Spoon the bean puree into a shallow bowl or plate, lay the fillets on top, and finish with a squeeze of lemon.
It’s a lovely mix of richness from the fish and butter, brightness from the herbs, and earthiness from the beans. If you’re looking for a way to cook dover sole with bean puree that’s easy but feels a bit special, this one’s a winner.
