Chilli & Paprika Grilled Dover Sole


Make Potato Salad First


Prep Dover Sole


Heat grill oven to 200C


Remove the dover soles from the fridge. Lie them on a flat baking tray lined with baking parchment.



Make Chilli & Paprika Butter

Finely dice the chilli.


Remove the green and root end from the spring onions. Wash in between the green layers of the spring onion. Finely slice the spring onions.


Melt the butter in a small saucepan. Add the diced chilli, chopped spring onions, paprika and lime juice.



Cook Dover Soles

Season the dover soles and then drizzle over the chilli and paprika butter. Baste the soles in the melted butter.


Place the baking tray on the top shelf of the grill oven and cook the dover soles for 10 minutes until the fish is cooked through. The flesh will be opaque and can easily be pulled from the bone.


Serve immediately either on the bone or fillet it before serving.



Potato Salad

Wash the potatoes and slice them in half, making sure they are all equal in size. Add them to as large saucepan and cover with cold water. Add 1 tbsp of table salt.


Bring to the boil and cook for 15 minutes until they are cooked through. Drain them and leave them to cool.


Slice the green beans in half and remove the root end. Add water to a small saucepan and bring to the boil. Once boiling add the chopped green beans and cook for 4 minutes. Drain them and immediately run cold water over them. Shake off any excess water.


In a small bowl mix together the mayonnaise, white wine vinegar and wholegrain mustard.


Add the cooked potatoes and green beans to a large mixing bowl. Add the mayonnaise dressing and capers.  Mix to combine everything. Season with salt and pepper and serve as a side dish.


Thanks to Ali Pumfrey Chef for the delicious recipe 



  • 2 Dover Soles
  • 70g Butter
  • 1 Red Chilli
  • 4 Spring Onions
  • 1 tsp Paprika
  • 1 Lime (juice)

For the Potato Salad

  • 300g Baby Potatoes
  • 50g Green Beans
  • 1 tbsp Mayonnaise
  • 1 tsp White Wine Vinegar
  • 1 tsp Wholegrain Mustard
  • ½ tbsp Capers