Miranda’s Kitchen: Grilled Dover sole, Pickled Rose Petals & Chive Flowers

Summer Sunday cooking should be fresh, simple and fabulous, and this sole recipe doesn’t disappoint.  Ridiculously pretty and all edible – it’s a visual feast as well as a treat for the tongue!

miranda-dover-soleServes Two


  • 2 roses
  • 120ml white wine vinegar
  • 3 tbsp raw honey
  • 2 tsp Maldon salt
  • 2 skinned Dover sole
  • 2 tbsp olive oil
  • 1 chive head flower
  • 1 bunch trimmed asparagus
  • Seasoning and extra olive oil


To make the pickle place the vinegar, honey & salt into a china bowl. place in the microwave for 2 mins, stir then put back in for a further 1 minute.

Set the pickle liquor aside until it has cooled.

Pick the rose petals, wash then place into the pickle, stir and leave.

Heat the grill to a high temperature. Pop the fish onto a tray then drizzle with olive oil, season and place under the grill for 8 minutes or until golden. Drop the grill shelf and cook for further 6-8 minutes.

Boil a pan of water with a little salt and cook the asparagus for approximately 3-4 minutes.

Once the fish is cooked serve with the rose petals and a little pickle juice, Pick the chive flowers, wash, then sprinkle over the fish.

Serve with asparagus and some olive oil.