One of the most majestic, delicious fish in the ocean, Dover sole is delicate, buttery and is always worth seeking out. Even better when grilled over charcoal for a complex sweet and meaty flavour. 

Ingredients

1 whole Dover sole, filleted

100g butter

Salt and pepper

1 small bunch thyme

250g cannellini beans

1 onion, finely chopped

2 garlic cloves, chopped

50ml double cream

1 lemon, sliced

2 peppers, sliced

Method

1. Bring your Kamado Joe to 180°C. 

2. Put a pan on the direct heat. Add a little butter, then add the onions and garlic. Fry for a couple of minutes, then add the beans and cream. Allow to simmer gently. 

3. Place a soapstone on to your Kamado Joe and allow it to heat up before placing the fish fillets on the stone. Cover with lemon slices, thyme and butter. Cook for 3-4 minutes. Add the sliced peppers to the heat separately. 

4. In the saucepan, mash the cannellini beans with a fork and season well with salt and pepper. Spoon on to your plate, add the fish and peppers on top.

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