Oven Poached Dover Sole with Lemon Caper Sauce

The hubby is once again just come back from dry-dock, so its time for him to transition from ship dry-dock food, to a light and tasty dinner cooked with lots of love ❤

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Got out a baking dish and gave it a quick spraying of butter and then placed my fillets of Dover Sole in it. A little dusting of salt and pepper and put it to the side for a few minutes and preheated my oven to 400 Deg F.

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Chopped up a few shallots and and cooked them till translucent in a drizzle of olive oil, once they were ready I added about a cup of dry white wine and let it come to a boil.

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Poured the shallots and wine concoction onto the fillets and covered the dish with foil and placed in the oven for about 5 minutes. Fillets are very thin so they barely need cooking.

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While the fish is in the oven, I prepared the Lemon Caper sauce by mixing all of the below ingredients and putting them to the side.

  • Minced 2 cloves of garlic
  • chopped 2 tablespoons of capers
  • juice of 1 large lemon (aprox 1/4 cup)
  • 3 tablespoons of olive oil

Removed fish from the oven and placed fish on serving plates and covered them to keep them warm. Then I placed the juices from the baking dish in the pan I used to cook the shallots and reduced them till its nice and thick and then stirred in the lemon caper mixture.

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Poured the sauce over the fish and I served it with some lovely Rosemary Potatoes and Creamed Spinach.

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Now its time to watch “Grease Live” whilst sipping on some homemade Apple Pie Liquor that we concocted with my daughter yesterday afternoon….. 🙂 Cheers

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