Tuesday, August 27, 2013

Oven-poached Dover sole with butter and capers

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We are trying to eat more fish.

This is made easier by the fact that our local Costco always has an excellent selection of fresh fish, often wild, always sustainably farmed and caught.

Ironically, while my husband and both sons really like fish, I struggle with it. I just don't love eating it most of the time. And because I don't love eating it, I resist preparing it.

I am the Roadblock To Fish in our house.

So when I find a fish recipe I don't mind making and enjoy eating, I stick with it.

Example: these neatly rolled bundles of Dover sole bathed in a briny, buttery sauce. Relatively easy to prepare, beautiful to behold, and not bad warmed up in the microwave the next day.

Does your family like fish? What's your favorite way to prepare it? Share your fabulous fish ideas in the comments - I need inspiration!





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Oven-poached Dover sole with butter and capers
Serve these neat little rolls of Dover sole over rice or couscous to make the most of the briny, buttery sauce. An excellent main dish for a dinner party.
Ingredients
  • 3 pounds Dover sole fillets
  • 1/2 cup butter (1 stick)
  • 1/4 cup capers
  • 1/8 cup brine from jar of capers
  • sea salt and freshly ground pepper
Instructions
Preheat the oven to 350 degrees.Spray a large baking dish (or two smaller ones) with nonstick cooking spray. Roll each piece of Dover sole into a cylinder, then place it in the baking dish with the seam down. Continue with the rest of the fillets, nestling them tightly together in the pan(s).Put the butter, capers, and caper brine in a large Pyrex measuring cup and microwave about 90 seconds, until the butter is melted. (Alternatively, melt the butter with the capers and brine in a small sauce pan on the stove.) Pour the butter mixture over the top of all the fish fillets.Bake the fish about 30 minutes, until the rolls are cooked through and the butter mixture is bubbling. The fish will release liquid as it cooks, so don't be surprised to see more liquid in the pan at the end than there was at the beginning.Serve hot over rice or couscous, spooning some of the cooking liquid and the capers over the fish on the plate.
Details
Prep time: Cook time: Total time: Yield: 8-10 servings

4 comments:

Valentina said...

We're trying to eat more fish, too. Definitely going to try this -- looks divine.

caterina said...

My favorite all-time fish marinade comes from The Joy of Grilling by Joe Famularo. It's meant for a mixed kebab of tuna, swordfish, shrimp and scallops. For something on the order of two total pounds of fish, the marinade consists of 2 t grated ginger, 4T coarse-grained mustard, 2T lemon juice, 1/2 cup vegetable oil, 3T finely chopped scallions, 2T finely chopped cilantro, S & P to taste. Fish should marinate for 30 minutes before grilling. This is one of those combinations that is greater than the sum of its parts. Hope you like it!


Erika Kerekes said...

@Caterina that sounds very good - I will definitely try it!

Geez Louise! said...

Typically I just do a good seasoning and then into a hot pan with a squeeze of lemon.

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