I LOVE Dover Sole Meuniere. It’s really easy to make but it’s loaded with fat which can be a bad thing when your husband is trying to lose his “front butt”. So, I came up with an alternative, healthier, baked version which contains ZERO butter and is as low in sodium as you want it to be. It is SUPER easy to make and requires very little preparation.

Ingredients:

1-1.5 lb of dover sole fillets (this will serve 2 people)

2 lemons

zest of 1 lemon

3 cloves of garlic, finely chopped

2 or 3 shakes of  dried basil

jew kosher salt  to taste

fresh ground pepper to taste

olive oil

Instructions:

Preheat oven to 350 degrees.

Place your baking pan on the stove, over medium heat. Add olive oil (enough to coat pan), garlic, basil and lemon zest… saute until the garlic is soft but not brown, if it gets too hot, don’t be a twat…turn down the fucking heat.

Once the garlic is soft add the juice of one lemon, give it a quick stir, and remove the pan from the heat. Next, lie the sole out into the pan (like lasagna style, overlapping a little is OK), and scoop some of the sauce over the fish and in between (but leave most of it underneath).

Lay a few slices of lemon (thinly slice 1/2 of the 2nd lemon) over the top of the fish, sprinkle with salt/pepper and then squeeze the juice of half of the 2nd lemon over the top. Bake it for about 15 minutes or until the fish is white and flaky.

Once the fish is done, gently remove it from the pan and place it on a warm plate (it will break apart so use a wide spatula to remove it from the pan) and prepare the sauce, below, with the remaining  juices in the pan.

For the sauce, you can either add a little salt & pepper to it and then spoon it over the fish as is (the sauce will be very thin) or you can thicken it up by heating up the sauce, in the pan, over medium-low heat and then adding a bit of flour paste to it (1 teaspoon of flower mixed well with about 2 or 3 teaspoons of water) until it’s reaches a good consistency. I wouldn’t make it too thick though. Personally, I like it thinner…too much flower dulls the taste.

Also, you can add more salt/pepper to it if you want. If you do, add it to the sauce and not directly to the fish.

I served this last night with steamed asparagus and a spinach arugula salad.  It was really delicious and very light. Sole is a great fish to cook because it doesn’t leave your house smelling like ass and it isn’t fishy tasting at all.

Enjoy, pigs.