Prepare to wow with this asparagus wrapped in Dover sole. The fish is wrapped around asparagus and is poached in a light lemon butter sauce with fresh tomatoes. Don't be deceived by the looks, it's actually really simple to make.
The Dover sole is a flat, delicate, and mild-tasting fish. You can easily substitute with Flounder. Since the fish is thin, it is perfect for stuffing. Asparagus bundles make a great pairing. Asparagus is also, bright, crunchy, and cooks quickly, just like the fish.
In essence, the sauce consists of fresh tomatoes, butter, and lemon. A perfect base for poaching the fish and asparagus. Ultimately, the dish turns out - beautiful, light and delicious.
It serves nicely over zoodles (zucchini sliced in the shape of noodles), angel hair pasta, or mashed potatoes.
How to prepare Dover sole wrapped around asparagus
Prepping the Fish
On a working surface, like a plate or cutting board, layout 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. Then, place each 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. Repeat with the others.
Making the sauce
Begin by selecting a large pan, big enough to fit all the bundles of asparagus in a single layer. Over medium heat, melt olive oil and 1 tablespoon 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 lemon and capers. Mix and cook for an additional 3 minutes, allowing the flavors to blend.
Lastly, add fish bundles in a single layer. Make sure they are submerged in the liquid about ½ 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.
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Dover Sole wrapped Asparagus
- 6 fillets Dover sole or Flounder
- ¼ teaspoon dried parsley, optional
- 1 bunch asparagus
- 1 tablespoon olive oil
- 2 tablespoon butter
- ½ small onion, thinly chopped
- 4 cloves garlic , finely chopped
- 2 tomatoes, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup white wine
- 1 cup water or vegetable stock or chicken stock
- 1 tablespoon 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 tablespoon 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 tablespoon 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 and cook for 7-10 minutes or until fish is opaque.