Family swim this Saturday and we got back home and tried to figure out what was for dinner. We knew we were going to have Pacific Dover Sole but what to accompany that was the mystery that we had to solve as a family. My thought was par boil some fingerling potatoes and put them with some brown butter to finish. But there was no vegetable. While we were trying to plan the week, we also had to plan the day. So tonight, we bring you sole with a goofy blend of Mediterranean spices with carrots and onions.
For the easiest piece of the dinner:
- About 4 fillets of Pacific Dover Sole
- 1 C. flour
- Good shake of garlic powder
- salt and pepper
Mix the dredge together and simply coat it in the dredge. Saute over medium heat in olive oil until golden on both sides. Because you will probably have to work in batches, put in a 200 degree oven once cooked.
For the side:
- 3 carrots, thinly sliced on the bias
- 1 onion, thinly sliced
- 2 cloves garlic, smashed and sliced
- coriander
- cumin
- salt and pepper
- paprika
- Fenugreek powder
- 1 can black-eyed peas, rinsed
Saute the carrot, onions, and garlic over medium low until nice and soft. Add everything else and saute to combine the flavors. It is quick but the flavors are great. I would probably serve this with pork the next time because the flavors are so strong and fight with the subtle flavors of Sole.
Working Dad Cooks 