Preheat your over to 200C / 390F.

Start by rinsing and patting the fish dry.

Using the sharp knife make a shallow incision along the spine, first on top.

Then make an incision on the bottom—this helps the heat penetrate evenly and makes the fish easier to fillet once cooked.

Then, using kitchen shears trim away the fins to avoid bitterness or unpleasant texture.

Season both sides of the fish with a few pinches of salt and white pepper.

Drizzle olive oil on both sides of the fish and spread with your hands.

Place a sheet of parchment paper on the baking sheet and then lay the dover sole on top.

Once the oven reaches temp place the dover sole into the oven and bake for 15-20 minutes. The fish is finished when the meat is solid (opaque) white as seen along the incisions we made.

After the fish is cooked remove from the oven and serve.

To serve use a large spoon or spatula and gently work the utensil under the meat starting at the spine and working your way towards the fins to release the fillet. There are four fillets on the dover sole.

Add your favorite side dish and enjoy!