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    • Dover Sole With Herb Oil And Zucchini

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 414.5; Total Fat 24.7g; Cholesterol 106.0mg; Sodium 760.3mg; Total Carbohydrate 9.4g; Protein 29.8g
    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

    • Heat the oven to 350 F. Season the fish inside and out with salt and pepper.

    • Using a mortar and pestle, grind the herbs to a coarse paste. Add a little salt and pepper to taste. Add 2 tablespoons of olive oil to the herb mixture. Set aside.

    • Heat the oil in a skillet until it’s hot. Then, add the fish to the pan. Fry the fish on both sides until slightly brown, then transfer it to an ovenproof tray.

    • Into the oven, finish cooking the fish.

    • For the zucchini, add the oil to the pan and placed the crushed garlic and sauté the zucchini for 2 minutes. Season it with salt and pepper.

    • Serving Suggestions: The Dover sole and sauteed zucchini should be arranged in a way that is attractive and appetizing, then garnish with thinly sliced carrots. Serve immediately.

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