This is an easy dish once the prep is done.
Roasted cauliflower, tomatoes and garlic with ratatouille plus Dover sole with a white wine lemon butter caper sauce. YUM!
Recipe for 2:
2 fillets of Dover sole (dusted with flour)
Olive oil
2 T capers
1/2 c white wine
1/2 c chicken, fish or veggie stock
Flour for dusting fish
Roasted veggies:
1 small cauliflower, sliced into 3/4" slices
1 head of garlic, separated into cloves (do not remove the skin)
2 tomatoes, halved
Ratatouille:
1 small onion, sliced
1 small eggplant, chopped
1 small red pepper, sliced
First set the oven at 350* Then slice the cauliflower and toss with olive oil and salt and pepper. Cut the tomatoes in half and season with salt and pepper and drizzle on a little more olive oil. Place on a baking sheet or in a roasting pan and roast for about 45 minutes. Turn when bottom side is starting to brown (after about 20-30 minutes) and then add the garlic with skins on so they don't burn.
When almost done, heat a saute pan with some olive oil over medium high heat. When the oil is hot add the veggies and toss. Turn off the oven and put some plates in the oven to warm.
While they are cooking, heat up a large saute pan over medium high heat. When the oil is really hot add the floured fish one piece at a time shaking the pan as you go until the fish is in. You may have to do this in batches depending on how many you're feeding. Don't forget to toss or stir the ratatouille!
When the presentation side is brown turn the fish. When done, plate the fish onto warm plates along with all the other veggies. Now scrape and wipe out the pan and add wine and lemon juice and reduce by two thirds, then add the stock and reduce again by two thirds. Add the capers and the butter and turn off the heat and shake the pan back and forth until the sauce shines, you will know when that is!
Bon Appetit! Chef Hobbes
