By Dane Feldman
Photo by Dane Feldman.
Dover sole is a fairly plain tasting fish not unlike the taste and texture of flounder. Some even argue that the two are synonymous, but whether they are or not Dover sole requires a bit more added flavor than swordfish or salmon does. This pink sauce with fresh tomatoes does exactly that without overpowering whatever flavor is already there.
What you’ll need:
1 1/2 lbs Dover sole filets
6 tbsp olive oil
6 Campari tomatoes
1 tbsp crushed garlic
1 cup dry white wine
1 tbsp dried parsley
1 tbsp dried oregano
1 cup fish stock
Preheat the oven to 170.
Chop the tomatoes and cube the lemon.
Saute the fish in 2 batches with 1 1/2 tbsp of olive oil per batch for approximately 4 minutes on a side. Place the fish in a baking dish and keep warm in the oven.
When the fish is finished, heat the remaining olive oil over medium-low heat.
Stir and add in the garlic and tomatoes. Juice the lemon cubes into the pan. Turn up the heat to medium and cook for 5 minutes.
Pour in the wine and cook for an additional 5 minutes. Add the parsley and oregano. Add in the fish stock for additional sauce volume.
When the sauce is finished, stir and serve over the fish.