This is one of those dishes that looks complicated but really is simple to make.
The Dover Sole was on special at my local Whole Foods, it is a flat, delicate and mild-tasting fish. Right away I’m thinking pan seared in a lemon butter sauce. I walk over to the veggie aisle and see beautiful asparagus. Perfect! The sole is thin and perfect for stuffing. When I got home and had extra tomatoes on the counter (anyone else keeps tomatoes on the counter? I can’t be the only one that dislikes tomatoes in the fridge). I decided to add them to the sauce. Here is what turned out – beautiful, light and delicious dish. Perfect over zoodles (zucchini in the shape of noodles), angel hair pasta, or mashed potatoes, for soaking up the sauce.
Prepping the Fish:
On a working surface, like a plate or cutting board, lay out the fish and season with salt, pepper, and dried parsley. Trim the ends of asparagus by about 2 inches and divide them into 6 equal bundles, or as many fish fillets you are making. Place the asparagus bundle in the middle of the fish and wrap the fish around the asparagus, starting from the thin or tail end and ending on the thicker portion of the fish. Lay the complete bundle down on the seam, to prevent it from unraveling and complete all the others.
Making the sauce:
Use a large pan, big enough to fit all the bundles of asparagus in a single layer. Over medium heat, melt olive oil and 1 tbsp of butter. Add chopped onion and garlic and cook for 2 to 3 minutes. Add chopped tomatoes, parsley, mix and cook for 3 minutes. Season with salt and pepper.
Add wine, mix and allow the alcohol to evaporate, this will take several minutes. Add stock (chicken or vegetable) or water, remaining butter, juice of a lemon and capers. Mix and cook for an additional 3 minutes, allowing the flavors to blend.
Add fish bundles in a single layer, so they are submerged in the liquid about 1/2 way.
Cover with a lid and cook for 5 to 7 minutes.
Serve with some fresh parsley on top, over zoodles, noodles or mashed potatoes.
Dover Sole wrapped Asparagus
- 6 fillets Dover sole or Flounder
- 1/4 tsp dried parsley - optional
- 1 bunch asparagus
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 small onion - thinly chopped
- 4 cloves garlic - finely chopped
- 2 tomatoes - chopped
- 1/2 cup fresh parsley - chopped
- 1/3 cup white wine
- 1 cup water or vegetable stock or chicken stock
- 1 tbsp capers
- 1 lemon - juiced
- Arrange fish fillets on a large plate or a cutting board. Season with salt, pepper, and dried parsley. Trim the ends of the asparagus by about 2 inches. Divide asparagus into as many portions as there are of fish fillets. For this recipe, it is 6 bunches. Wrap the fish around the asparagus, starting from the thin, tail end and working to the thicker portion of the fish. Put the finished bundle down on the seam, to prevent it from unraveling.
- Use a large pan, big enough to lay out all the fish bundles in a single layer, and heat over medium heat. Add olive oil and 1 tbsp of butter. When the butter has melted, add onion, garlic, and cook for about 4 minutes. Add tomatoes, fresh parsley, mix and cook for about 4 minutes, season with salt and pepper.
- Add wine, mix, and cook for 3-5 minutes so that the alcohol can evaporate.
- Add water or stock, 1 tbsp of butter, lemon, and capers. Mix and cook for an additional 3 min allowing the flavors to blend.
- Add fish bundles to the pan with the sauce. Lay them out in a single layer, so they are at least halfway submerged. Cover (or not?) and cook for 7-10 minutes or until fish is opaque.