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Serves/Makes: 4

Ingredients:

• 4 Dover Sole fillets (about 6 ounces each), skinned
• 2 tablespoons olive oil
• 1 pound baby spinach
• Juice of 1 lemon
• Salt and freshly ground pepper
  
  Dressing
• 5 ounces olive oil
• 1 1/4 freshly squeezed orange juice
• 1 clove garlic, crushed
• 4 seeds from a cardamom pod
• 1/2 vanilla pod, split, seeds scraped out and discarded

How to cook:

• Preheat the oven to 350°F.
• Strain the orange juice into a pan, add the garlic and cardamom, bring to the boil, then simmer for 5-8 minutes until slightly reduced. Reduce the heat to low, and whisk in the olive oil in a thin stream. Keep whisking for 2-3 minutes over a low heat until emulsified. Add the vanilla pod, remove from the heat and leave to infuse while you prepare the dover sole.
• Put a baking dish in the oven to preheat. Heat 2 tablespoons olive oil in a non-stick frying pan over a medium heat. When hot, add the dover sole fillets, skin side up (you might need to do this in batches). Cook for 3-4 minutes, or until colored, then transfer to the baking dish, skin side down. Season. Rewhisk the dressing if necessary, then strain it. Drizzle about 3/4 of it over the sole fillets, then place in the oven for 2 minutes.
• Put the spinach in a pan with 1-2 tablespoons water. Bring to the boil and cook until just wilted. Drain. Arrange the spinach on 4 warmed plates and drizzle with a little lemon juice.
• Lay a pan fried sole fillet on each pile of spinach, drizzle with the pan juices and remaining dressing and serve.

Shrimp Sauce Ingredients:

• 1 (5-ounce / 142-g) pack small frozen shrimps, thawed
• 1/4 cup (60 g) softened butter
• 1 small garlic clove
• 3/4 cup (190 mL) water
• 1/4 cup (60 mL) dry white wine
• 2 tablespoons (17.5 g) flour
• 1 tablespoon (15 mL) freshly chopped dill
• 1 tablespoon (15 mL) lemon juice
• Salt and pepper, to taste

Shrimp Sauce Preparation:

• Into a casserole, melt 1 tablespoon (15 g) of softened butter over medium heat.
• Cut garlic clove into 3 parts cook garlic in melted butter for 2 minutes, then throw away garlic.
• Cook shrimps in garlic butter for 3 minutes, until of a nice pink color.
• Pour in water and dry white wine.
• In a bowl, mix together remaining softened butter and flour stir into liquid mixture.
• Bring to a boil cook, stirring, for 3 minutes, until sauce is thick.
• Mix in dill and lemon juice.
• Salt and pepper.
• Keep warm, while preparing fish.

This recipe for Baked Dover Sole with Orange Dressing serves/makes: 4

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Main Ingredient: Sole
Preparation Method: Baked