
Roast Dover sole with potatoes, beans and pesto sauce

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You don't need to include all of the vegetables, you can vary them, according to what you have just fresh peas, if you like, in season. The important thing is that if you use fava beans, cook them last. If you were to put them in first, they would turn the cooking water dark green and any delicate vegetables that followed, like peas, would darken too.
ingredients
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serves: 4
3 medium potatoes
5 tablespoons olive oil
1 white onion (chopped)
4 tablespoons fresh peas
4 tablespoons snow peas
12 long green beans
4 tablespoons fresh fava beans
4 tablespoons cooked cranberry or cannellini beans
3 tablespoons vegetable or sunflower oil
4 Dover sole (each about 1 pound, heads and skin removed, and trimmed)
4 squash flowers (if available)
4 tablespoons Pesto
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 745
- Total Fat: 29.5 g
- Saturated Fat: 3.9 g
- Trans Fat: 0 g
- Cholesterol: 212.7 mg
- Sodium: 1500.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 8.9 g
- Sugars: 5 g
- Protein: 77.1 g
preparation

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