Dover Sole with Basil Chiffonade

Name: Dover Sole with Basil Chiffonade
Yield: 4 portions
Ingredients: 4 Dover sole fillets (6 ounces each); 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; 2 tablespoons unsalted butter; ½ cup slivered fresh basil leaves; ¼ teaspoon paprika; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Dover sole, napped with a lemon butter sauce and garnished with slivered fresh basil is simple to prepare yet quite complex in flavor.

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
2 ta

Sauce
Fish course
Pescatarian
Gluten-free

Method

Preheat the broiler. Cover a baking sheet with aluminum foil.
Melt the butter in a small saucepan. Add the olive oil and lemon juice, and cook over low heat for 5 minutes. Cover and remove from the heat.
Lay the fish fillets on the prepared baking sheet, brush them with a bit of the butter sauce, and sprinkle with salt, pepper, and paprika.