Lately, I have been making a concerted effort to eat more fish. As you know, I am a bit reluctant when it comes to seafood. It’s probably in part, due to the mediocre fish we have here. Of course, landlocked Colorado doesn’t see much seafood to begin with, but even when I was in Houston, close to the Gulf of Mexico, I didn’t care for the fish there. They enjoy eating catfish and I have to say, catfish tastes like mud. It’s quite disgusting. I do miss the excellent fish and chips of Great Britain and even though many try to replicate the ubiquitous dish here, they don’t quite get it right.
Trace and the children, however don’t mind fish and I started thinking that I was being quite unfair. So I have literally pencilled in a day every week to make fish. This way I have time to research a recipe and have an idea of what do with said fish.
Since fish is a quick preparation dinner, I planned it for Monday night when my husband is at home and when we enjoy watching Monday Night Football together. When he’s home, I hate spending hours in the kitchen and this was a fairly quick supper.
I had planned on cod but the shop had these awesome, incredibly fresh Dover sole fillets. I cannot resist sole, that’s one fish I do like. It’s such a delicate, sweet, mild fish and needs very little attention.
The way I like Dover sole is just simply, sautéed in butter with a fresh squeeze of lemon or as the French call it Dover sole meunière. It needs no fancy dressing up and all the sweet, buttery taste comes out with some lemon and parsley which is the classic preparation of a meunière sauce. I sautéed the sole in clarified butter, which is liquid butter without the milk solids (thats why the photos don’t show brown butter) If you don’t want to use clarified butter, just use plain butter and brown it a bit. It’s insanely good. I have given the recipe for brown butter. I also, didn’t dredge my fish in flour. My children don’t like the floury layer so I just left it off. Less work that way!
I served it alongside some sweet potato fries and sautéed broccoli.
DOVER SOLE MEUNIÈRE
4 4oz Dover sole fillets (sole fillets tend to be very thin)
4 tablespoons butter
1 tablespoon minced parsley
salt and pepper
Clean and dry the fish fillets.
Season with salt and pepper
Heat a fry pan on medium heat.
Add the 2 tablespoons butter and wait till the foam subsides.
Drop in the fish fillets.
Let cook until the fish is turning opaque and edges are golden
It will only take 2 minutes or so if the fillets are thin. Add another minute if yours are thicker.
Flip over and finish cooking.
Remove from the pan onto a plate.
Add the remaining 2 tablespoons of butter, and let it turn brown, without burning.
Squeeze some lemon juice and add the parsley.
Spoon sauce over the fish fillets.
Serve with more lemon if desired.
This was a delicious fish dinner; very quick to put together. The sweet potato fries took the longest! All that chopping and slicing, but they were mighty tasty.
Hope you are all having a great weekend!