Dover sole, olive oil, lemon

1 dover sole, head and skin removed 

1 tbsn olive oil

½ leafy lemon

1 tsp maldon sea salt

method

this concentrates flavor and firms up the flesh slightly for a better bbq texture.

pat dry: use paper towels to pat the dover sole completely dry, inside and out.

place on a rack or hang in the coldest part of your fridge for 24 hours. leave uncovered or very lightly tented for airflow.

heat your grill to medium-high heat (around 200°c / 400°f).

rub both sides of the dover sole

place the fish gently on the grill.

cook for 3–4 minutes per side, turning carefully with a wide spatula. the flesh should firm up and start to flake slightly.

avoid overcooking – dover sole is delicate.

once cooked , squeeze over lemon, salt and olive oil