Recipe: Grilled dover sole with roast comber potatoes and asparagus
Why not help celebrate our homegrown produce with these Comber potato recipes from Balloo House chef Danny Millar
What you'll need
5 tbsp olive oil
8 garlic cloves, skin on, left whole, crushed
1k Comber potatoes
Salt and freshly ground black pepper
4 whole Dover sole, trimmed
4 tbsp olive oil
1 bunch asparagus spears
½ lemon, juice only
2 tbsp roughly chopped|flatleaf parsley
To cook the potatoes, preheat the oven to 190°C/gas 5/375°F. Pour the oil into a heavy-based roasting tray and heat in the oven for 8-10 minutes, or until smoking.
Add the garlic cloves and new potatoes to the hot oil and return to the oven. Roast for 18-20 minutes, or until the potatoes are tender.
Dot the butter over the potatoes, then continue to roast for a further 5 minutes, or until the skins are golden-brown.
Preheat the grill to high. Heat a griddle pan until hot.
Rub the Dover sole with half of the olive oil and season with salt and freshly ground black pepper. Place onto the griddle pan and cook for 2-3 minutes.
Turn the sole over, then place the pan under the grill for 3-4 minutes, or until the fish is cooked through.
Meanwhile, bring a pan of water to the boil and place a steamer on top.
Place the asparagus into the steamer, put the lid on and steam for 4-5 minutes, or until just tender.
Remove the asparagus from the steamer to a bowl. Drizzle with the remaining olive oil and season, to taste, with salt and freshly ground black pepper.
To serve, place the sole onto serving plates with the potatoes and asparagus. Squeeze over the lemon juice and sprinkle with parsley.