June 2025

Dover sole en papillote with tomatoes and olives

Name: Dover sole en papillote with tomatoes and olives
Yield: 2
Ingredients: 1 x800g-1kg Dover sole (whole, brown skin removed, scaled and gutted); 1 Italian Amalfi lemon (or good unwaxed lemon), cut into 6 thin slices and cut into wedges; 200g Datterini tomatoes, halved; 2 tbsp Taggiasche olives, pitted; 2 tbsp capers; 1 tbsp finely chopped parsley leaves, plus extra to serve; 50ml extra-virgin olive oil; 100ml white wine; 1 egg, lightly beaten; Green salad; Crushed potatoes

Thomas Straker, founder of acclaimed London restaurant Straker's, shares some of the delicious seasonal recipes included in his new cookbook Food You Want to Eat (Bloomsbury Publishing, £25). Perfect for the home cook, they use trusted techniques and quality ingredients with a chef's balance of flavours.

By Thomas Straker

6 June 2025

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'En papillote' is a classic French technique that yields soft and juicy fish. As the sole is encased in baking paper, it is cooked using a combination of baking and steaming. It is great with a beautiful green salad and crushed potatoes.

Recipe notes