Sand sole is a new one for me. Never cooked one and don’t remember having eaten it in a restaurant, but, as Neal the head fishmonger at Rockfish pointed out, it’s roughly 1/3rd of the price per kg of dover sole and every bit as tasty.
I chose one of the recipe’s from Mitch Tonk’s iPhone app – it’s a recipe for dover sole but I figured it would work just as well.
The fish gets brushed with melted butter and seasoned well. Then straight under a hot grill for about 5-6 mins until brown and the skin crispy. I flipped it over half way through.
Whilst the fish is cooking, knock up a dressing with olive oil, a splash of white wine vinegar, a spoonful of chopped capers and a good squeeze of lemon juice. The recipe calls for basil but I’d run out so parsley went in instead.
I served with sauteed new potatoes and spinach with butter and a secret drizzle of worcestershire sauce (try it!)