Christmas was over. Guests were all gone. All the holiday food was eaten. I was craving something clean and healthy.
In the freezer I had a package of Dover Sole fillets from Trader Joe’s ( I love that place) so I put it in the refrigerator to defrost and went to Sunflower Market to pick up a vegetable. The broccoli looked fresh and was $ .99 a lb. so I bought some.
Dover Sole ingredients
I had leftover Citrus Salad Dressing from Christmas Dinner so I used that with cleaned and chopped Romaine lettuce, thinly sliced roasted baby beets, chevre (goat cheese) and toasted pecans. Tossed well with the dressing, it was delicious: sweet and earthy, crunchy and salty.
The broccoli was steamed and drizzled with extra virgin olive oil, salt & pepper.
I found an interesting looking Herb Crusted Dover Sole preparation on line at LIZABETTI.COM.Here’s the link to see the complete recipe:
The herb crust was just Fontina cheese, parsley and oregano which I combined.
Next I dried the Sole and sprinkled each fillet with chopped fresh garlic, paprika and pepper.
Then the fillets were dunked in cornmeal and sautéed in butter and olive oil. When I flipped the fillets over, I spread the herb/cheese mixture over the top and cooked another couple of minutes.
We drank a 2008 Mount Nelson Sauvignon Blanc with dinner. This wine was delicious with the Sole. I tasted citrus-y flavors and enough acidity to cut through the oil and butter of the dinner. I paid about $11 or $12 at Costco for this wine and wish I had bought some more bottles.
Our wine
The Sole was crisp and flavorful with the fresh herbs and cheese topping. Perfect with the salad and broccoli.
Delicious!
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