Dover Sole with Lemon, Dill and Leeks Recipe
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!
How to Make the Best Dover Sole with Lemon, Dill and Leeks
Dover Sole with Lemon, Dill and Leeks is an elegant yet simple Nordic-inspired dish that combines delicate white fish with aromatic herbs and vegetables. This sheet pan dinner is perfect for a healthy weeknight meal that feels restaurant-quality, with minimal prep and cleanup. The combination of tender baby potatoes, subtle leeks, and flaky Dover sole creates a perfectly balanced plate with bright lemon and fresh dill flavors throughout.
What makes this recipe truly special is its simplicity and versatility. The dill oil drizzled over the finished dish adds a layer of flavor that elevates the entire meal, while the sheet pan approach means everything cooks together, allowing the potatoes and leeks to absorb all the wonderful juices from the fish. It’s a testament to the principle that the best dishes often come from pairing quality ingredients with straightforward techniques.
This Nordic-style preparation showcases the natural delicate flavor of Dover sole without masking it with heavy sauces. Whether you’re cooking for two or doubling the recipe for a dinner party, this dish is sure to impress. The balance of nutrition—packed with protein from the fish and natural carbs from the potatoes—makes it a smart choice for health-conscious diners without sacrificing any of the flavor or satisfaction.
Dover Sole with Lemon, Dill and Leeks
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!
Ingredients
Base and Vegetables
Fish
Dill Oil
Instructions
Preparation and Baking
- Preheat oven to 425°F.
- 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, 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.
- 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.
