Roast Dover sole with potatoes, beans and pesto sauce


by: Georgia Peach

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.


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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

Nutrition Facts
Roast Dover sole with potatoes, beans and pesto sauce

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

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1.  Peel the potatoes and cut 2 into 1/2—inch dice. Put into a pan of salted water, bring to a boil, then turn down to a simmer for a minute or so, turn off the heat, cover with a lid and leave to finish cooking. In a separate pan, beat a tablespoon of olive oil, add the onion and cook gently for about 5 minutes, without allowing it to color.

2.  Roughly slice the third potato and add to the onion. Cook for a couple of minutes. Add water to cover and cook until the potato breaks up. Bring another pan of salted water to a boil, put in the peas and let them cook for a minute or so, lift out with a slotted spoon and refresh under cold running water, then transfer to a dish or plate. Next, put the snow peas into the cooking water and repeat the cooking, draining and refreshing process. Keep these separate from the peas. Do the same thing with the long green beans, and finally the fava beans (these need to be last, or they will turn the water dark green).

3.  Put the onion and potato mixture into at blender and blond until you have at thick "sauce", the consistency of a milk shake.

4.  Split the green beans lengthwise, and slice the snow peas. Drain the potato dice, add to the beans and snow peas, then add the peas, fava beans and cranberry or cannellini beans. Season and mix lightly.

5.  Heat 2 nonstick oval pans if you have them and divide the vegetable or sunflower oil between the two. Season the fish and put 2 in each pan. Cook gently for about 6 minutes on one side until golden, then turn and cook for another 6 to 8 minutes. If you press with your thumb the fillets should start to pull apart.

6.  While tho fish are cooking, put the mixed vegetables into a saucepan, add the potato "sauce" and warm everything up. Season.

7.  Spoon this mixture into the middle of your plates. If you have any zucchini blossoms, arrange these around the outside, place the fish on top of the potato and vegetable "sauce", spoon some of the remaining olive oil over each piece of fish, and drizzle the pesto around.

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