Dover Sole with Herb Oil and Zucchini
From The Chef
Why does Uproot Sauvignon Blanc pair with this fish dish? Does bread pair with butter? You can't explain it, but when it works this well, why would you mess with it?
- 5 basil leaves
- 1 thyme or savory sprig
- Kosher salt and freshly ground white pepper
- Extra-virgin olive oil
- 1 Dover sole or other flatfish, skinned (22-24 ounces)
- 1 garlic clove, peeled and crushed
- 2 medium sized zucchini, sliced into 1/4 inch rounds
- 3 multi-colored baby carrots, sliced into thin rounds with a mandoline or by hand
- Heat the oven to 350o F. Salt and pepper the fish on both sides.
- Using the mortar and pestle, grind and bruise the herbs into a coarse paste. Add a pinch of salt and a grind of fresh ground pepper. Add 2 tablespoons of olive oil and mix to combine. Set aside.
- Heat a bit more olive oil in a skillet large enough to hold the fish. When the oil is very hot but not smoking, add the fish. Brown on both sides, then remove it to an oven-proof tray.
- Clean out the skillet and place it back onto the stove. Slide the fish into the oven to finish cooking it. Add a glug or two of oil to the skillet, add the crushed clove of garlic, then add and sear the zucchini. Season it with salt and pepper then turn it and do the same to the other side.
- Plate the fish, put the zucchini on the plate, and garnish with the carrots. Drizzle some herb oil over the fish filets.
- Pour yourself a glass of Uproot and ENJOY!