Crispy, fried dover sole fillets are served with a lemon dill sauce in this tasty dish. Great for a weekend dinner, this recipe comes together in only 20 minutes!
INGREDIENTS
FOR THE BROCCOLI:
1 tablespoon of olive oil
4 finely minced cloves of garlic
1 package of Heinen’s Riced Broccoli
juice of ½ lemon
Kosher salt and fresh cracked pepper to taste
FOR THE SOLE:
1 ½ pounds of fresh Dover Sole Fillets
3 tablespoons of canola oil
1 tablespoon of unsalted butter
Heinen’s Lemon-Dill Sauce
Kosher salt and fresh cracked pepper to taste
PREPARATION
1. For the Broccoli: Add the olive oil to a large sauté pan over medium-high heat and add in the garlic and sauté for 2 to 3 minutes or until lightly browned.
2. Next, add in the broccoli and cook for 2 to 3 minutes.
3. Finish with lemon juice, butter, salt and pepper, and keep warm.
4. Sole: Season the fish on both sides with salt and pepper.
5. Next, add the canola oil to a large saute pan over medium-high heat. Once the oil begins to lightly smoke, add in the fish and immediately add in the 1 tablespoon of butter.
6. Let the fish cook for 2 to 3 minutes before flipping it over and cook for 2-3 more minutes or until the fish is browned on all sides.
7. Serve the fish with the lemon-dill sauce and riced broccoli.
