Dover Sole with Herb Oil and Zucchini
The delicate flavor of white-fleshed fish, for me, is best when cooked simply. In fact, the most important thing is seasoning the fish properly and making sure not to overcook it, which is a good reason to salt it an hour before you want to cook and why it makes sense to finish cooking or re-warming the fish in the oven.
Ingreadient
- 1 dover sole, skinned, or other flatfish. a 22- to 24-ounce whole fish, once cleaned, will feed two.
- 5 basil leaves
- 1 thyme or savory sprig
- extra-virgin olive oil
- 3 multi-colored small carrots
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 garlic clove, peeled and crushed
- kosher salt and freshly ground white pepper
Direction
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