Return to listing

Gratin of Dover Sole with Broccoli, Leek and Gruyere Sauce

If you like the idea of a brilliant supper for two in about 20 minutes flat look no further than this princely fish cooked with vegetables in a creamy sauce. Because I'm talking about a complete meal here can I suggest that you serve it with either some Anya or Juliette potatoes tossed in butter and snipped chives, which will take about 20 minutes to steam whilst you get on with the rest.

 Gratin of Dover Sole with Broccoli, Leek and Gruyere Sauce

  Serves 2

 3 oz (75 g) purple sprouting broccoli
 2 large Dover sole fillets, skinned
 salt and freshly milled black pepper
 2 teaspoons lemon juice
 a knob of butter
 ½ x 300 g tub Sainsbury's Fresh Leek and Gruyère Sauce (if you don't live near a Sainsbury's, any fresh cheese sauce is fine)
 ½ oz (10 g) ready-grated Parmesan (Parmigiano Reggiano)
 cayenne pepper
 Pre-heat the grill to its highest setting.
Oven temperatures and Conversions
Click here for information

You will also need a 10 x 12 inch (25.5 x 30 cm) flat baking tray.

This recipe first appeared in You Magazine.


First, tip the broccoli, stalks and all, into a food processor. Then process using the pulse button until it is all chopped fairly finely into roughly ½ inch (1 cm) chunks.

Now transfer to a fan steamer fitted into a saucepan, pour in some boiling water from the kettle then sprinkle with salt. Put a lid on and let it steam for 2 minutes or until just tender. Now remove it from the heat and lift the steamer out.

Whatever you do, don't overcook it.

Next season the Dover sole fillets with salt and pepper and sprinkle on the lemon juice.

Then grease the baking tray with a knob of butter and put it under the grill to heat up. When the tray is really hot, after about 1 minute, remove it using an oven glove, and place the Dover sole fillets on it.

They will sear and sizzle as they touch the hot metal. Now position the tray 3 inches (7.5 cm) from the heat and grill them for 3 minutes. (Use a kitchen timer here as the timing is vital.) 

When the time is up, remove the tray and then spoon the broccoli over the Dover sole fillets, spreading as evenly as possible. 

Now use a palette knife and spread the sauce over the broccoli, then finally sprinkle with the Parmesan cheese. Now place the tray under the grill again for a further 4-5 minutes until the top is bubbling and turning golden. 

Sprinkle each one with a pinch of cayenne pepper and serve straight away with steamed potatoes.

How To Cheat Hero Ingredient
½ x 300 g tub Sainsbury's Fresh Leek and Gruyère Sauce (if you don't live near a Sainsbury's, any fresh cheese sauce is fine)


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Fillets of Sole Véronique Serves 2 as main course or 4 as a starter

Fillets of Sole Véronique

Often made with chicken, Delia believes this delicate recipe deserves a revival… and who could argue with that? A wonderful combination of cream, grapes and vermouth, it perfectly complements fish or chicken.

Baked Fish Fillets with Mushroom Stuffing Serves 3-4

Baked Fish Fillets with Mushroom Stuffing

For this you need two Dover soles, boned, skinned and cut into fillets, or plaice fillets if you want a less expensive dish.




Popular topic
Latest post
Ask Lindsey... Stilton soup
08 Oct 2015 05:56
Coffee Break Baking powder
05 Oct 2015 18:33
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Info for Christmas Cake Minis please! x
07 Oct 2015 20:20
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Oven thermometer
01 Oct 2015 17:26
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by