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Spicy Dover Sole

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Dover Sole with onion and tomato

I served this Dover sole with rice and a little coriander raita

This is a really interesting dish. For those of you who can’t get mustard oil, you could just use olive oil but you will lose a lot of the unique flavour.

If you are able to find mustard oil, don’t be alarmed by the warning on the side of the bottle stating that it isn’t fit for human consumption. It’s been used in India and many of the UK’s curry houses for years. The label is there because it hasn’t been passed for human consumption in most Western countries and no one has bothered to go to the trouble of getting it approved.

It is almost always sold in the cooking oil section of Asian grocers. Still not convinced? Just go for the olive oil. The dish will still be very good.

Yield: 2

Lemon Yellow Tandoori Dover Sole

Lemon Yellow Tandoori Dover Sole
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 whole Dover sole - skinned and gutted
  • 3 onions - sliced
  • 2 plum tomatoes
  • 2 tablespoons garlic paste
  • 2 tablespoons ginge paste
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder
  • 2 teaspoons cumin powder
  • Salt and pepper to taste
  • 2 green chillies - finely chopped
  • 3 tablespoons chopped coriander
  • Juice of two lemons
  • 2 tablespoons mustard oil
  • Oil for shallow frying the fish.

Instructions

  1. Place the dover sole in a large dish and marinate with one tablespoon of the mustard oil, the turmeric, 1 teaspoon of the chilli powder, 1 teaspoon of the cumin powder, the juice of one lemon, 1 tablespoon each of the garlic and ginger pastes and salt and pepper to taste.
  2. Allow to marinate while you make the fried onion and tomato sauce.
  3. Heat the remaining mustard oil in a large frying pan.
  4. When hot, add the the sliced onions and fry for about five minutes until the onions are soft and lightly browned.
  5. Now add the remaining ginger and garlic pastes along with the remainder of the spices.
  6. Let sizzle for about two minutes and then add the chillies. Fry for a further two minutes, toss in the coriander and season with salt and pepper to taste.
  7. Keep warm and set aside while you fry the dover sole.
  8. Heat a little olive oil or mustard oil in a frying pan over medium high heat.
  9. When hot, fry on each side for about two minutes until cooked through.
  10. Place each sole on a heated plate and top with the fried onions and a squeeze of lemon juice.

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The Dover sole used in this recipe was supplied by Delish Fish for me to use. It was amazing as always. Delish Fish supplies freshly caught seafood to your doorstep. Excellent service too.

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