Dover Sole in Orange Butter Sauce


By Dane Feldman

Photo by Dane Feldman.

With the current, constant talk regarding weight loss and the upcoming warmer weather, it can be difficult sometimes to curate flavorful and filling dishes that won’t set you back a pants size. With the right sauce–like this orange butter sauce–even a fish as light as Dover sole can be indulgent.

Adapted from Epicurious.

1 1/2 lbs Dover sole
4 tbsp olive oil
6 tbsp margarine
1 shallot, minced
1 tbsp dried parsley
1/2 cup fresh squeezed orange juice
Juice of 1 lemon
1/2 cup dry white wine
Black pepper

Preheat the oven to 200.

Dredge the fish in the flour.

Heat half of the oil in a large skillet. Place the fish in the pan and add black pepper to taste. Cook for approximately 2 minutes per side. Once the fish is cooked, place it in a baking dish and keep warm in the oven.

Heat the rest of the oil in the same pan and add the margarine. Stir in the shallot and saute for about a minute. Pour in the orange juice and lemon juice. Add the wine and stir in the parsley.

Plate the fish and pour the sauce over to serve.