Meals and Courses

Dover Sole with Bulgar Wheat Salad

prep 12 mins, plus standing cook 2 hours 5 mins
  • 2 red peppers, cored, deseeded and sliced
  • 16 cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 4 tablespoons olive oil, plus extra for greasing
  • 200 g (7 oz) bulgar wheat
  • 2 tablespoons lemon juice
  • 1 baby gem lettuce
  • 10 black kalamata olives, pitted
  • 2 tablespoons finely chopped chives
  • 2 large Dover soles, filleted and pin-boned
  • salt and pepper

Cover the base of a small ovenproof dish with the red peppers and place the tomatoes on top. Season the tomatoes with salt and pepper and stud with the slices of garlic. Drizzle with about 2 tablespoons of the oil and place in a preheated oven, 150°C (300°F), Gas Mark 2, for 2 hours.

Place the bulgar wheat in a heatproof bowl and just cover with boiling water. Cover the bowl with clingfilm and leave to steam for 15 minutes. Drain the bulgar wheat, squeezing out any excess water. Add the lemon juice and some salt and pepper. Keep warm.

Break up the leaves of the baby gem lettuce and mix with the roasted red peppers, bulgar wheat, olives, chives and remaining oil. Carefully stir in the roasted tomatoes, taking care not break them up too much.

Line a baking sheet with foil. Season the Dover sole fillets and place them on the foil, flesh-side down. Cook under a preheated grill for 4–5 minutes, then turn the fish over and grill for a further 2 minutes.

Serve the fish with the warm bulgar wheat salad and a drizzle of olive oil.

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