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    • Dover Sole With Herb Oil And Zucchini

    Mark Sharron
    Easy
    20 minutes
    2
    White fleshed fish is best when it's cooked simply. It has a delicate taste that's easily overpowered by other flavours. If you're cooking white fish, start with just some salt and basic seasoning. This Dover sole recipe is a great dish to make for guests because you can brown it without cooking it all the way through and when ready, you can bake the dish in the oven until it is done. Dover Sole is a great recipe to make with your friends or family, as it is a wonderful presentation and will be a hit at any gathering.
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    Ingredients

    • 1 skinned Dover sole
    • 5 basil leaves
    • 1 thyme
    • Extra-virgin olive oil
    • 3 small carrots
    • 2 medium-sized zucchini, sliced into 1/4-inch
    • 1 crushed garlic cloves
    • Salt and ground white pepper to taste

    Method

    • Dover Sole With Herb Oil And Zucchini: Step-By-Step Method
    • Gather all ingredients: skinned Dover sole, basil leaves, thyme, extra-virgin olive oil, carrots, zucchini, garlic, salt, and ground white pepper
    • Rinse the Dover sole under cold water and pat dry with a paper towel
    • Slice the zucchini into 1/4-inch rounds and set aside
    • Peel and slice the carrots into thin rounds or batons and set aside
    • Place basil leaves and thyme into a small bowl
    • Add the crushed garlic clove to the herbs
    • Pour extra-virgin olive oil over the basil, thyme, and garlic
    • Use a hand blender or pestle to blend or muddle the herbs, garlic, and oil until a fragrant herb oil is formed
    • Season the herb oil with a pinch of salt and ground white pepper
    • Place zucchini and carrot slices in a steamer or colander over simmering water
    • Steam the vegetables for about 3-5 minutes until just tender but still bright
    • Pat Dover sole dry again if needed and lightly season both sides with salt and ground white pepper
    • Heat a non-stick or stainless pan over medium heat and brush lightly with extra-virgin olive oil
    • Place the Dover sole in the hot pan and cook for 2-3 minutes per side, until just opaque and easily flakes with a fork
    • Transfer steamed vegetables onto a warm serving plate, arranging them in a neat line or fan
    • Place the cooked Dover sole on top or beside the vegetables
    • Spoon or drizzle the herb oil generously over the fish and vegetables
    • Garnish with a few reserved fresh basil leaves or a sprig of thyme if available
    • Serve immediately while warm, optionally with a lemon wedge for brightness
    • For optimal presentation, keep plating clean and minimal, showcasing the fish and vibrant vegetables