Roast Bags: Dover Sole And Lingonberry Parcel Recipe

This easy to make meal-in-one combines succulent Dover sole fish and lingonberries smothered in parsley butter - a messless and tasty meal.

This easy to make baked meal in a bag fish recipe makes a great lunch or dinner main course or side dish, hot, for all ages. This recipe serves 4, and requires a large foil roasting bag.


1 large foil roasting bag

1 fresh whole Dover sole fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)

2 cups lingonberries, washed

1 cup salted butter, softened

2 tbsp. fresh parsley, chopped

1 tbsp. fresh chives, chopped

1 shallot, finely chopped

2 tsp. coarsely ground black pepper

1 tsp. dried paprika

lemon wedges to garnish


Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.

Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried paprika for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash Dover sole fish with water. Place fish inside the roasting bag and top with the lingonberries and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with lemon wedges, accompanied by a salad.

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