This week, I’m doing some different things with fish than the same old stuff. It’s a beautiful little dish on the plate and it takes 30 minutes. The spring salad is so tender after it sits for a few minutes, you won’t notice it’s not cooked and it tastes incredibly fresh. The flavors pop in your mouth and the Sole is so elegant, you can serve it for a quick dinner party after work. Enjoy!
1lb Dover Sole filets, skinned
1/4 tsp sea salt plus 1/2 tsp
pinch of freshly-ground black peppercorn plus 1/8 tsp
2 heaping TB country Dijon mustard
1 heaping TB sour cream
2 cups fresh baby spinach
4 TB good extra virgin olive oil
1 TB good white wine vinegar
1/4 head radicchio
1 small yellow squash
1 small zucchini
Preheat oven to 350 F. Blanch spinach in salted, boiling water for 30 seconds. Drain, but don’t squeeze the water out. Spread the Dover Sole filets out flat and sprinkle with 1/4 tsp sea salt and a pinch of black peppercorn. Mix the mustard and sour cream in a bowl. Place the spinach over the fliets and roll each one up, placing them seam side down in a baking dish that will fit them snugly. Brush the mustard/sour cream mixture over them, covering any exposed areas of fish. Cover with aluminum foil and bake for 30 minutes, or until the fish is cooked through to the center.
While the fish is cooking, place olive oil, white wine vinegar, 1/2 tsp sea salt and 1/8 tsp ground peppercorn in a medium bowl. Whisk briefly. Slice the radicchio thinly and place in the bowl. Using a vegetable peeler, shave the yellow squash and zucchini into the bowl, Toss and let sit while the fish cooks.
Serve the fish with the raw salad scattered around. Pretty, pretty. And tasty too.