Light and flaky white fish paired with a smoky tomato and pepper sauce that’s been thickened with hazelnuts and dry bread. The only problem with this dish is it goes way too fast. You’ll be left wanting more for sure. Using any white fish you like works here. Halibut, Dover Sole, Sea Bass, Tilapia etc are all great selections covering expensive fish to less expensive cuts.
6 Filets Dover Sole | Halibut | Sea Bass | Tilapia
3 tbsp Olive Oil
3 tbsp Quality Butter
Salt + White Pepper | To Taste
1. Using the Stove/Oven Method:
Season fish filets. Next, melt butter in a pan large enough for all the fish filets plus the olive oil.
Add each piece of fish one by one to help the cooking temperature not drop too quickly.
Cook the fish for 3 to 4 minutes then place into a preheated oven of 400 degrees for a short few minutes. Only flip the fish once while in the pan. 2 minutes a side
Plating the Fish
1. Add a small amount of the sauce to the middle of the plate and place the fish filet in the middle. Add more sauce running down the length of the fish filet or perpendicular. Garnish with chopped parsley and lemon wedges.