BROILED ORANGE DOVER SOLE
A light brushing of olive oil and about 8 minutes under the broiler makes this an easy dinner entrée. The sauce is easily made while the fish cooks. Tip: Zest your orange before squeezing it for juice!
4 Dover sole fillets (each about 6 ounces)
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Juice from 1 orange
1 clove garlic, peeled and pressed
1 1/2 tablespoons drained tiny capers
1 teaspoon finely grated orange zest
1 tablespoon chopped fresh basil or parsley leaves
1. Line a baking sheet with aluminum foil. Adjust the broiler rack to 4 inches from the heat source. Preheat the broiler.
2. Brush the sole fillets lightly with 1 tablespoon of the olive oil and season with salt and pepper; arrange them on the baking sheet. Broil until the fish is opaque and flakes easily when tested with a fork, about 8 minutes.
3. Meanwhile, place the remaining 3 tablespoons of olive oil, the zest and 1/4 cup of orange juice, the garlic, and capers in a small saucepan over low heat. Cook, swirling the pan constantly, for 2 minutes. Season to taste with salt and pepper. Just before serving, swirl in the chopped basil.
4. Serve the fish on a platter or individual plates with the sauce spooned atop.
4 portions
