From Outlaw’s New Road Restaurant, by Nathan Outlaw
“This recipe was created by Pete Biggs, my friend and executive chef. We have worked together for many years and we both believe in simplicity when it comes to fish dishes. We also like to take familiar flavours and use them with a slight difference. This P.L.G. dressing (parsley, lemon and garlic) will basically work with any seafood going, so it’s a great recipe to turn to in a flash. We found out, through cooking lots of fish together, that the best fish it works with is a classic and simply grilled Dover sole.”
Serves 4
Ingredients
• 4 Dover sole, skinned, trimmed and heads removed
• Olive oil, for drizzling
• 3 lemons; zest and juice from 1, segments from the other 2, membranes removed
• Sea salt and freshly ground black pepper
• 1 tbsp chopped flat-leaf parsley, to garnish
For the parsley oil
• 30g (1oz) flat-leaf parsley, leaves picked
• 30g (1oz) curly-leaf parsley, leaves picked
• 200ml (7fl oz) olive oil
For the roasted garlic
• 16 garlic cloves, unpeeled
• 1 teaspoon sea salt
• 3 tablespoons olive oil
Alternative fish:
Megrim, lemon sole or plaice, english sole, grey sole, sea robin, flounder
Method
Start by making the parsley oil in advance. Bring a pan of salted water to a simmer and get a bowl of iced water ready. Blanch the herbs for 30 seconds, then immediately scoop out and plunge straight into the iced water to cool quickly. Drain and squeeze out all excess water. Place the blanched herbs in a blender or small food processor with the olive oil and blitz for 2 minutes. Transfer the mixture to a container and refrigerate for at least 3-4 hours, preferably overnight.
Warm the oil slightly and then pass it through a sieve (strainer) into a clean container. The oil is now ready to use. It will keep in the fridge for 1 week.
To roast the garlic, heat your oven to 200°C Fan (425°F), Gas Mark 7. Lay a piece of foil on your work surface and sprinkle with the salt. Place the garlic cloves in the middle and drizzle with a little olive oil. Wrap in the foil and place the parcel on a baking tray. Bake for 20 minutes until the cloves are soft.
To cook the Dover sole, preheat your grill (broiler) to a medium-high setting and oil the grill tray. Oil both sides of the fish and season with salt, then arrange on the grill tray, thickest-side up. Drizzle a little more oil over the fish, then slide the tray under the grill and cook for 7 minutes.
At the same time, place the parsley oil in a saucepan with the lemon juice, roasted garlic cloves and zest and heat until warm.
Baste the fish under the grill with the cooking juices and a little more oil if needed. Grill the fish for a further 5-6 minutes until cooked, checking every minute or so towards the end.
Divide the cooked Dover sole between 4 warmed plates, then add the fish cooking juices to the warmed oil. Spoon the dressing over each Dover sole equally and sprinkle with some lemon segments and chopped parsley.