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Fresh From The Sea

One Tray Sole and Veggies Recipe

Rick Oruch - Monday, May 04, 2020
One Tray Steamed Sole with Veggies

4-6 6 ounce filets of dover sole or another flight white fish
1 Leek washed and sliced into thin rounds
2 Carrots sliced into very thin rounds
4 Scallions sliced thin
2 Cloves Garlic thinly sliced
1 Bulb Fennel cored and thinly sliced
1 Zucchini thinly sliced
1/4 Cup Dill chopped
1 TBS Lemon zest
6 Sprigs Thyme
3 TBS Extra virgin olive oil
salt and pepper to taste
1/2 Cup White wine
1-2 Cups Cous Cous, cooked
Preheat the oven to 425.
Place all of the vegetables, zest and herbs on the bottom of a sheet pan, lined with foil, or a Pyrex dish.
Add the olive oil, salt and pepper and mix.
Top with the fish, seasoned with salt and pepper.
Add the wine, making sure not to wash off the seasoning, and cover with parchment paper and then with heavy duty foil – tightly sealed.
Place in the oven and cook for 20-25 minutes, depending on the thickness of your fish.
Remove from oven and let sit for a few minutes before uncovering and serving.
Serve over a bed of cous cous to catch all of the juices.

Enjoy pictures from our Instagram feed, follow us @seabreezefishmarket

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