If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)

Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

Roast Dover Sole

Minder · 2010-01-24 12:13:59

I want to bake a 3.5lb Dover Sole. Thinking high heat - 220c or 230c and 12 minutes per inch thickness. So for this fish, 20 minutes tops. Any advice? Any other ways of calculating the cooking time?

24-01-2010 12:13pm

#1

Minder

Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭

Join Date: January 2007

Posts: 2678

I want to bake a 3.5lb Dover Sole. Thinking high heat - 220c or 230c and 12 minutes per inch thickness. So for this fish, 20 minutes tops.

Any advice? Any other ways of calculating the cooking time?

0

Comments

#2 24-01-2010 11:28pm

The Sweeper

Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭

Join Date: July 2001

Posts: 10331

Dunno but how did it turn out for you?

0
#3 25-01-2010 7:24am

Minder

Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭

Join Date: January 2007

Posts: 2678

20 minutes was all it needed. I had the fishmonger take the top skin off. I roasted it for 15 minutes, then covered the top with a breadcrumb herb crust and gave it another 5 minutes. It was good, but there were two large roes which weren't great to eat. While looking for a method for cooking it, I found that Dover Sole is in season during the summer months - when it isn't putting on roe.

0