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23 responses to “Dover Sole”

  1. Michael Gerrard Avatar
    Michael Gerrard

    Don’t switch your oven on the night before you plan to cook the fish. Thank you. That is such sensible advice. You saved me from burning my house down.

  2. Jan Avatar
    Jan

    I believe that moderation is the key to healthy eating. I also believe that fish, animals, etc are not unhealthy if they are not “farmed” as they are in this day and age. Human beings are omnivores. We have canine teeth for a purpose. We need protein sources that are balanced, meat, fish, dairy, and also nuts and some veggies are good sources of protein. Varying the sources of protein is beneficial. We also do not need to eat meat on a daily basis, and we do not need to eat as much of it as we have grown accustomed to eating.
    If food is eaten in the natural state, without artificial additives, hormones, or GMO’s, what is the issue?
    In America, our food is actually terrible. You need only travel to Europe to discover that everything tastes fresher and tastier than it does here. Why should that be? Well, the good ole US of A is the only place where GMO foods can be sold. We also overprocess the life out of everything………No wonder cancer is on the rise.

  3. RM Ward Avatar
    RM Ward

    Lenny,

    Thanks for the great recipe. I usually make Julia Child’s Sole Meuniรจre, but I didn’t have flour. Searching for a quick and easy recipe I came across yours.

    I only added some lemon zest and lemon juice to the fish before baking it.

    It was delicious

    1. Lenny Gale Avatar

      Excellent. Hope you shared it with someone!

    2. Annette Saint John Lawrence Avatar
      Annette Saint John Lawrence

      It’s true. The food in Europe tastes delicious. Being highly sensitive, there is so much that I can’t eat here and it is tasteless. I have traded to Europe and Greece, Israel, etc and I am able
      to eat everything. There soil is not leached out , the food leaves no side effects. I was shocked that I was even able to drink wine and not fall on the table after one slurp. There are no added
      things in the wine as it is here.

  4. Cynthia W Avatar
    Cynthia W

    Great recipe! Most recipes for Dover sole say pan seared, but I am really lazy. I actually lazied up your recipe even more. I covered everything with another layer of tin foil, making sure to seal it with the foil underneath the fish trap the moisture inside, then baked it at 425 for 8 minutes (no flipping for me – like I said, super lazy). Turned out great.

    I do sort of want to try it with butter next time. ๐Ÿ™‚

  5. Olga Avatar
    Olga

    Thanks
    for the quick recipe — I will use it tonight. I often cook fish, and always rinse it first then drain it on paper towels. If it smells “fishy” I let it sit in water & lemon juice for a short time.

    1. Lenny Gale Avatar

      Good thinking!

      I cook ’em with lemon wedges nearby to get the aromas going, too.

  6. VMN Avatar
    VMN

    Butter is actually much better than Olive Oil when heated at such a high temp. You should only have olive oil not heated, or when heated…only heated at a very low temp. Butter IS good for you, and there is much evidence about it. Olive oil IS good for you as well… Just not heated on a high temp. Thanks for this recipe! I’ll be making it tonight ๐Ÿ™‚ by the way Kerrygold (a butter company) is a “grass-fed” butter…America’s way of eating is all messed up, hence why there is so many people that are obese, heart problems etc. if they were actually teaching correct info, we wouldn’t still have so many people with these problems. In Europe, they mostly eat healthy fats (butters, creams etc.) and animals that are grass-fed.

  7. Jamie Avatar
    Jamie

    Hi!
    I just made your recipe last night and it was almost a success. I am trying to make fish once a week for my family in order to eat more healthy. I really like the recipe for 2 reasons: #1 Cooking the fillets on a really high heat allows for roasting veggies at the same time (I made roasted cauliflower) #2 You recommend olive oil. We eat dairy free because of one of my sons milk sensitivity.
    Results: I feel like the fish was slightly underdone. This is no fault of your recipe, may just be my oven/taste. Also, the sole was really fishy. I bought it fresh (previously frozen) and I think I will try buying the frozen as you did and thawing it over night. Thanks again for the easy recipe!

    1. Lenny Gale Avatar

      Jamie! Thanks for the note.

      I always yield to less cook time for these recipes. People seem to be happier when it’s underdone (versus overdone). How much longer did you have to cook it for?

      If you buy the frozen filets, be sure to remove them from the packaging before thawing. They aren’t good thawed in fishy water. On a plate covered with is how I do it.

      Come back with more feedback, Jamie!

    2. Christy Avatar
      Christy

      Hi. Read your message about buying the Dover Sole and thawing. Their is a disclaimer on the package indicating to remove from package before thawing. Just a heads up.

    3. Lenny Gale Avatar

      Yes.

      Take it out of the package before thawing. ๐Ÿ™‚

  8. Alexis Avatar
    Alexis

    Why are people being douches to you? The recipe looks great to me (I’ve been cooking Dover sole for a while and am always looking for new ideas). About butter vs olive oil: butter being solid and room temperature is indicative of its saturated fat content. Olive oil being liquid at room temp is indicative of its unsaturated fat content. Traditionally saturated fats are blamed for heart disease and obesity because of the tendency to be associated with cholesterol (heart disease) and the way we metabolize it. I guess lately researchers have re-thinking this connection. A little butter is ok but I’m sure if you ate loads of it you’d be in trouble. But olive oil causing cancer, I doubt it (anything burned, even meat, should contribute to the accumulation of acrylamide, which is carcinogenic and is probably what Laura was referring to). Here is the scientific literature, since I am a scientist. Any old textbook will give you info on the chemistry of saturated & unsaturated fatty acids but here is Wikipedia for pictures and stuff http://en.wikipedia.org/wiki/Saturated_fat and unsaturated http://en.wikipedia.org/wiki/Unsaturated_fatty_acids#Unsaturated_fatty_acids

    As for a sprinkling of olive oil vs butter research articles (abstract only; journals are bastards for charging for a full article. scientists don’t see this money) here we are: *the only free full article, thank you PLOS* http://www.plosmedicine.org/article/info%3Adoi%2F10.1371%2Fjournal.pmed.1000252#pmed-1000252-g003

    olive oil http://onlinelibrary.wiley.com/doi/10.1002/mnfr.200600273/abstract http://www.sciencedirect.com/science/article/pii/S0939475309003160

    butter & carbs http://ajcn.nutrition.org/content/91/3/502.short

    Grain vs grass-fed beef http://www.nutritionj.com/content/9/1/10

    1. Alexis Avatar
      Alexis

      And I meant to say, interpret as you wish. It’s all very confusing, how nature works.

    2. Lenny Gale Avatar

      Alexis, congratulations. You just won reader of the month!

      So with grass-fed beef, is it safe to say it’s better than grain-fed, but still is beef and therefore still filled with saturated fat?

      P.S. Let’s collaborate. I like your writing style.

  9. JCD Avatar
    JCD

    Can I get some form of scientific bases for all of these claims about butter and EVOO, not just your opinion.

    I was looking for a recipe for Dover Sole and found all this stuff with no reference to scientific studies.

    1. Lenny Gale Avatar

      Yeah! I’ll add it to my docket. Understanding the facts about EVOO and butter is something we all seem to be grappling with.

      Thanks for the comment.

    2. Andrea Avatar
      Andrea

      I have been using avocado oil for my high heat recipes.

  10. debby Avatar
    debby

    who.ever.gave.laura.her.info.got.a.good one over on her for sure. I’m a dietician and never heard her claim about evoo and never heard of “grass fed butter” either!!

    1. Lenny Gale Avatar

      Thank you, Debby! Grass-fed butter is marketing speak for “healthier butter”, IMHO. I had never heard of the e.v.o.o claim, either.

      Cancer is not logical. But here’s my logic. Cancer comes from eating foods that are animal-based, genetically modified, or processed/formulated in a lab. So assuming your e.v.o.o is basically just that, olive oil, I don’t see how heating it would create cancerous properties.

  11. Laura Avatar
    Laura

    Why on earth would you swap out butter for olive oil when cooking to try to be healthy. That is the mark of an amateur of unscientific chef.

    Olive oil is not for heating. It has a much lower flash point which means that when you cook it you make carcinogens. You can guess at flash points by looking at what state the oils are at room temperature. Olive oil is liquid at room temperature and will only solidify at lower temperatures. Butter however is still solid around room temperature and is safer too cook. The same is true for coconut oil.

    Butter has more omega 3s where the omega 6s in your evoo drive cholesterol problems.

    evoo is only ok for drizzling on cooked food or dipping things in. Even then I stay away from it because of the omega 6 and MCT oil derived from coconut has a similar texture and actually causes weight loss.

    Please Google this stuff and update your post.

    Plus grassfed butter is one of the best things out there for you period.

    1. Lenny Gale Avatar

      Thanks for the thoughts, Laura.

      I’ve never been told olive oil is not for heating. Nor have I ever heard creates carcinogens when it’s cooked. I hate carcinogens, so this is good to know. What’s your source?

      Regarding grass fed butter, I’ve never tried it. I try to eat dairy free because of the carcinogens created by dairy products. But I’d be open to try the grass-fed butter, for sure.

      Let’s keep the conversation going. ๐Ÿ™‚

      Thoughts?

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