Dover Sole with Shrimps and Steamed Asparagus

Pan-fried Dover sole served with a nutty shrimp and herb butter sauce alongside buttery steamed asparagus.

Healthy Fish Seafood High Protein

Estimated Nutrition

Calories

692.6

kcal / serving

1385.2 kcal total

Carbs

11.4g

per serving

22.8 g total

Fat

52.7g

per serving

105.4 g total

Protein

44.3g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Capers

Dairy

Butter

for the shrimp sauce

tbsp

Unsalted Butter

for finishing asparagus

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

Plain Flour

seasoned with salt and pepper

NutsSeeds

tsp

Mace

chopped blade

0.5

tsp

Cayenne Pepper

Chives

fresh, chopped

Parsley

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

to taste

OilsFats

tbsp

Olive Oil

Seafood

Brown Shrimp

piece

Dover Sole

filleted

Vegetables

piece

Shallot

finely chopped

bunch

Asparagus

trimmed

Method

Melt butter in a pan and cook the shallot until soft and the butter turns nut-brown.

Stir in mace and cayenne, cook for two minutes, then strain through a fine sieve back into the pan.

Add lemon juice to the brown butter, then stir in capers, herbs, and shrimps while seasoning to taste.

Coat the Dover sole fillets in seasoned flour and pan-fry in oil for 3 minutes per side.

Steam the trimmed asparagus in a bamboo steamer for 4 minutes until tender.

Toss the steamed asparagus in melted butter and season with salt and pepper.

Serve the sole topped with the shrimp sauce with asparagus on the side.