Oven Roasted Dover Sole with Celery and Spinach

Fire up the wood burning oven but as soon as it is no longer smoking keep it fairly cool.

Trim the celery and chop into smallish slices. Put into an ovenproof pan, season well with salt and pepper, and stir in well a couple of tablespoonfuls of olive oi and a glass of white wine. Put in the oven for around 40 minutes stirring from time to time but keep a watchful eye. When it is barely tender take out and cover with foil  Picture  .

Either do it youself or get your fishmonger to cut off the dark skin of the soles and discard. Smear a little olive oil on to two ovenproof dishes, paint some olive oil on to both sides of the soles and season with a little salt. Put the soles into the cooking dishes light skin side up, put in the oven  Picture   until only just golden brown which will probably take around 8 to 10 minutes  Picture  .

Blanch the spinach in a tablespoonful of olive oil stirring for a minute or so, take off the heat and lightly season wit a little lemon juice and salt. Use a slotted spoon to put the baked celery on to serving plates and put the sole on top. Surround the sole with a little spinach, serve immediately and enjoy  Zoom  .