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 <3
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.
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.
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.
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.
Poured the sauce over the fish and I served it with some lovely Rosemary Potatoes and Creamed Spinach.
Now its time to watch “Grease Live” whilst sipping on some homemade Apple Pie Liquor that we concocted with my daughter yesterday afternoon….. 🙂 Cheers