Dover Sole in Shallot, Butter & White Wine Sauce with Roasted Brussels Sprouts & Gorgonzola

The “I don’t have time” excuse doesn’t work for this thin white fish dish. I’ve been working late these past couple weeks which has been more or less driving me nuts, mostly because I get home too late to make anything exciting. (Piles of spinach with balsamic vinegar and sliced banana on tortilla… really?)

I will admit that I had help with this meal. My old, now new roommate Quin just moved in (!) and has been getting dinner started without me. However, start to finish, the fish took maybe 15 minutes. You, too, can have Dover Sole with shallot, butter and white wine sauce on Monday night.

Bonus – you have to open a bottle of wine. Not that you wouldn’t have that excuse anyway because, well… it’s Monday.

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Dover Sole with Shallot, Butter & White Wine Sauce

3-4 Dover Sole filets
1 tablespoon olive oil
salt and pepper
3 tablespoons flour

1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
2 cloves garlic, minced
1/3 cup white wine
1/2 lemon

Heat olive oil in a large pan over medium heat. Pat filets dry, sprinkle with salt and pepper then dredge in flour. Place in hot oil and let cook for 2-3 minutes, until golden. Flip and cook other side an additional minute or two. Remove from pan and keep warm.

In same pan, add butter and oil. When butter is melted, add garlic and shallot. Stir for a minute, until garlic is fragrant. Pour in white wine and let reduce for 5 minutes. Squeeze lemon over the sauce and stir another minute. Place fish over bed of greens, spoon sauce over fish and serve with a large glass of wine.

On the side, might I suggest roasted Brussels sprouts with crumbled gorgonzola cheese.



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