Dover sole with leeks and capers

This is a very good recipe for dinner and is one of Crazy Chef's favourites. The recipe takes 5 minutes of prep. time with a total time of 20 minutes. There is a link to our video showing the preparation and cooking for this recipe at the end of this article.

                                          Dover sole served with leeks and capers.


Medium or large Dover sole with the head and tail removed.
Leeks and peppers chopped.
Olive oil flavoured with truffle for the leeks.
Groundnut oil for the fish.
Double cream.
Capers and butter.
Sea salt and ground black pepper.


Place the chopped up leeks and peppers in a saucepan with a splash of olive oil flavoured with truffles. Use a slow heat to get them soft.

To pan fry the Dover sole heat up the frying pan with a dash of groundnut oil. Place the Dover sole in the heated pan skin side down and slide it around so that it does not stick. Turn it over several times to ensure both sides are a golden colour.

While the fish is cooking, check that the leeks and peppers are soft, and now add some double cream, ground black pepper and a pinch of sea salt. Put the lid on the saucepan and keep it warm.

Going back to the fish, check how it is cooking and that both sides are a golden colour. When the fish is cooked the fish flesh will part easily from the bone and this is how you check that it is cooked but be very careful so as not to spoil the look of the whole Dover sole.

Place some butter in the pan to give the fish a final baste and add the capers, ensuring the heat is only medium.

The fish should now be cooked so place this on a warm dinner plate, add some butter and capers on top. Add the creamed leeks and peppers to the side.

There is a video from our YouTube channel on how this is done available on this link.

Note: There are various ways of preparing Dover sole. This is fried in a pan with butter and cooked on the bone. Ensure the Dover sole is completely cooked through. It should be golden brown on both sides.