Dover Sole with Herb Oil and Zucchini

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Ingredients in your kit

Dover Sole Fillet

Dover Sole Fillet

Olive Oil

Olive Oil

Basil Leaves

Basil Leaves

Carrots

Carrots

Thyme 

Thyme 

Zucchini

Zucchini

Fresh Garlic

Fresh Garlic

Lets Get Started: Preheat and Prep!

Preheat the oven to 350°.  Salt and Pepper the Sole on both sides.

If you have a mortar and pestle for this definitely use it! Gather the Basil Leaves, and Thyme together and chop coarsely.  Place in a small bowl and add salt, pepper, and two tablespoons of olive oil.  Mix to combine and set aside.

Heat the remaining olive oil in a non-stick skillet, large enough to hold the fish fillet easily.  When the oil is very hot, but not smoking, add the fish.  Brown the fish on both sides (if it is not totally cooked through, do not worry) then remove the fish to an oven proof tray. Place fish in oven to finish cooking.  Meanwhile wipe out your skillet with a paper towel, and add two crushed garlic cloves and a tablespoon of olive oil to medium high heat.  Add the zucchini, season with a pinch of salt and pepper.  Turn over the zucchini so both sides are browned, then remove from heat.  Remove fish from oven and you are ready to plate!

Drizzle your herb oil over the sole fillet and surround with zucchini.  Now to get fancy, if you have a mandolin pull it out, if not a sharp knife will work just fine.  Slice the carrots as thin as you can get them and garnish!  Time to eat!

Equipment Needed:                                                  What you'll Need From Your Pantry

Large Skillet                                                              Salt 

Oven Proof Tray                                                        Pepper

Spatula

Chef's Knife

Mortar and Pestle (OPTIONAL)

Mandolin (OPTIONAL)