Simple cookery is all that is really needed for this beautiful fish.
You don't need wood oven in the garden, this recipe works just as well in a conventional oven.
Wood Oven Roast Dover Sole with Asparagus, Thyme, Lemon & Butter, by Gill Meller
Ingredients
Method
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Pre-fire your wood oven or preheat your conventional oven to about 220°C – 250°C
Combine the butter with the thyme leaves, lemon zest, grated garlic and some salt and pepper and mix well.
Rub a third of the butter over the base of a large baking tray. Place the sole in the middle of the tray ontop of the butter.
Rub the top of the fish with the remaining butter and season lightly.
Scatter the asparagus spears around the fish and tear over the remaining thyme. Season everything with salt and pepper and drizzle with a little good quality olive oil.
Place the tray in the wood oven (or conventional oven) and cook, turning the asparagus once or twice, for 12 - 15 minutes, or until the fish flesh just comes away from the bone.
Remove the fish and asparagus from the wood oven and serve at once, with new potatoes and a green salad.
