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+ servings
baked dover sole on white plate with romesco sauce

Dover Sole With Romesco Sauce

Steven Pennington
Elegant Sauce for a light textured flaky fish. So freaking good :)
5 from 1 vote
Cook Time 7 mins
Romesco Sauce 10 mins
Total Time 17 mins
Course Fish
Cuisine Spanish

Ingredients
 

Romesco Sauce Recipe

  • Piquillo Peppers (12 Ounce Jar) 1 cup
  • Blanched Hazelnuts (Or Almonds) cup
  • Sweet Paprika ½ teaspoon
  • Smoked Spanish Paprika ½ teaspoon
  • Olive Oil 6 Tablespoons
  • Tomato 1 large
  • Garlic (Minced) 2 cloves

White Fish

  • Dover Sole | Halibut | Sea Bass | Tilapia 6 filets
  • Olive Oil 3 tablespoon
  • Quality Butter 3 tablespoon
  • Sea Salt (/ To Taste)
  • White Pepper (/ To Taste)

Instructions
 

  • Roasting the tomatoes: place 1 large sliced tomato in a casserole dish in a single layer. Slice into 5 to 6 pieces.
    Drizzle olive oil over the tomatoes and shake the pan to distribute the oil and tomatoes. Sprinkle salt and pepper on top.
    Place in the 350 preheated oven and bake for 10 minutes.
    Next, turn on the broiler and add char to the tomatoes. Once lightly chard, remove from the oven and cool.
  • The Peppers/Chiles: use a food processor or blender and puree.
    Once you pick your combination, cut it into small pieces and add them to a food processor or blender. Pulse a few times, then add the additional ingredients.
    Red Bell Peppers
    Calabrian Chilis
    Piquillo Peppers
  • Blanched Hazelnuts: cook in salted water until softened. They will be added to the food processor and combined with the peppers.
  • Thickening the sauce: place cubed bread on a cookie sheet and bake at 400 for 3 to 6 minutes. Mix the toasted bread in the blender until combined.
    Too thick, add water or more olive oil.
  • The sauce: add the sauce to a medium-sized pot and warm the sauce. The idea is to warm the sauce to medium-high heat and stop the cooking.

Fish Cookery

  • Cooking The Dover Sole Fish: season the fish filets with salt and white pepper. Yes, black pepper is ok.
    Next, melt butter in a pan large enough to fit 4 fish filets.
    Add each piece of fish one by one. Waiting 15 seconds between adding each filet. This will manage the temperature from not dropping too quickly. 
    Cook the fish for 3 to 4 minutes. Only flip the fish once while in the pan.
    Then place into a preheated oven of 400 degrees for a short few minutes.

Plating the Fish

  • Add a small amount of the romesco sauce to the middle of the plate. Then place the fish filet in the middle on top, perpendicular. Add more sauce running down the length of the fish filet.
    Garnish with chopped parsley and lemon wedges.

Notes

About Dove Sole
The dove sole has a pale yellow body with brown patches dotted around its eye, mouth and fins. Its underside is white, allowing this fish to blend into its environment when viewed underneath. This helps it avoid predators such as cod, haddock, and tuna while foraging for food on seabed floor sediment. As a flatfish, this species has eyes on both sides of its head to easily see where predator fish and other prey are located.

Nutrition

Nutrition Facts
Dover Sole With Romesco Sauce
Amount per Serving
Calories
244
% Daily Value*
Fat
 
16.8
g
26
%
Polyunsaturated Fat
 
3.8
g
Monounsaturated Fat
 
13
g
Cholesterol
 
20.7
mg
7
%
Sodium
 
109
mg
5
%
Potassium
 
53
mg
2
%
Carbohydrates
 
4.7
g
2
%
Protein
 
3.5
g
7
%
Vitamin A
 
478
IU
10
%
Calcium
 
10
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dover Sole With Romesco Sauce
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