How to cook Baked Dover Sole with Orange Dressing
- 4 Dover Sole fillets (about 6 ounces each), skinned
- 2 tablespoons olive oil
- 1 pound baby spinach
- Juice of 1 lemon
- Salt and freshly ground pepper
- 5 ounces olive oil
- 1 1/4 freshly squeezed orange juice
- 1 clove garlic, crushed
- 4 seeds from a cardamom pod
- 1/2 vanilla pod, split, seeds scraped out and discarded
Shrimp Sauce Ingredients:
- Preheat the oven to 350°F.
- Strain the orange juice into a pan, add the garlic and cardamom, bring to the boil, then simmer for 5-8 minutes until slightly reduced. Reduce the heat to low, and whisk in the olive oil in a thin stream. Keep whisking for 2-3 minutes over a low heat until emulsified. Add the vanilla pod, remove from the heat and leave to infuse while you prepare the dover sole.
- Put a baking dish in the oven to preheat. Heat 2 tablespoons olive oil in a non-stick frying pan over a medium heat. When hot, add the dover sole fillets, skin side up (you might need to do this in batches). Cook for 3-4 minutes, or until colored, then transfer to the baking dish, skin side down. Season. Rewhisk the dressing if necessary, then strain it. Drizzle about 3/4 of it over the sole fillets, then place in the oven for 2 minutes.
- Put the spinach in a pan with 1-2 tablespoons water. Bring to the boil and cook until just wilted. Drain. Arrange the spinach on 4 warmed plates and drizzle with a little lemon juice.
- Lay a pan fried sole fillet on each pile of spinach, drizzle with the pan juices and remaining dressing and serve.
How to cook Shrimp Sauce
- 1 (5-ounce / 142-g) pack small frozen shrimps, thawed
- 1/4 cup (60 g) softened butter
- 1 small garlic clove
- 3/4 cup (190 mL) water
- 1/4 cup (60 mL) dry white wine
- 2 tablespoons (17.5 g) flour
- 1 tablespoon (15 mL) freshly chopped dill
- 1 tablespoon (15 mL) lemon juice
- Salt and pepper, to taste
- Into a casserole, melt 1 tablespoon (15 g) of softened butter over medium heat.
- Cut garlic clove into 3 parts cook garlic in melted butter for 2 minutes, then throw away garlic.
- Cook shrimps in garlic butter for 3 minutes, until of a nice pink color.
- Pour in water and dry white wine.
- In a bowl, mix together remaining softened butter and flour stir into liquid mixture.
- Bring to a boil cook, stirring, for 3 minutes, until sauce is thick.
- Mix in dill and lemon juice.
- Salt and pepper.
- Keep warm, while preparing fish.
This recipe for Baked Dover Sole with Orange Dressing serves/makes: 4
The Baked Dover Sole with Orange Dressing recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sole
Preparation Method: Baked