Pacific Dover Sole is a Pacific Ocean flatfish from the flounder family which is found in the waters from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is called Dover Sole and is usually not available in the U.S. The Monterey Bay Aquarium Seafood Watch lists Pacific Dover Sole from California, US West Coast, and Alaska fisheries as a “Best Choice” selection.
Pacific Dover Sole is a meaty fish fillet with a delicate flavor. When it comes to cooking, simple preparations are best. A classic Meuniere is the usual preparation, but I prefer to make Sole Francaise. Here is my recipe along with some seasonal side dish recipes to round out the dinner menu.
3 tablespoons all-purpose flour or gluten-free flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup grated Parmesan cheese
4 4-oz sole or flounder fillets
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons chopped fresh parsley
In a shallow bowl, whisk the eggs together with Parmesan cheese Add the flour to a second shallow dish and add the salt and pepper.
In a medium non-stick skillet, heat the olive oil over medium-high heat and then add the butter.
Dredge the fillets in the flour, coating them on both sides and then dip them into the egg-cheese mixture. When the butter is melted, add the fillets and until browned, 1 ½ minutes.
Turn carefully with a long, wide spatula and cook on the other side for an additional 1 ½ minutes.
Remove the fish to a warmed serving platter.
Add the lemon juice to the pan, and stir to absorb the liquids in the pan. Pour the sauce over the fish, sprinkle with parsley and serve immediately.
Asparagus Wrapped in Prosciutto
1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Coarse black pepper
Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.
Place the bundles in an oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.
Italian Style Spaghetti Squash
Cook the squash a few hours earlier, so it will be cool enough to handle.
1 spaghetti squash, about 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thin
1/4 cup finely chopped fresh sage leaves
Salt and freshly ground pepper to taste
Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.
Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.
Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.
Run a fork through the flesh to separate the spaghetti-like strands. Set aside half of the spaghetti squash strands for another recipe.
Heat the oil in a large, heavy skillet over medium heat and add the garlic and sage.
When the garlic begins to sizzle and turns golden stir in the squash strands. Season to taste with salt and pepper.
Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3-4 minutes.
Remove to a warm serving dish and serve.