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Roasted Dover Sole with Caper Butter and Sautéed Broad Beans and Potatoes

Pan-seared Dover sole oven-roasted and served with homemade caper herb butter, sautéed broad beans, and garlic-parsley potatoes.

FishSeafoodMain CourseHigh Protein
Estimated Nutrition
Calories
620.6
kcal / serving
2482.4 kcal total
Carbs
13.7g
per serving
54.8 g total
Fat
43.1g
per serving
172.5 g total
Protein
46.1g
per serving
184.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tbsp
Capers
drained
Dairy
50
g
Butter
for sautéing
150
g
Butter
melted, for caper butter
Fruits
1
piece
Lemon
zested
LegumesPulses
150
g
Broad Beans
blanched and podded
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
tbsp
Mint
roughly chopped
1
clove
Garlic
roughly chopped
2
tbsp
Flat leaf Parsley
roughly chopped for potatoes
2
tbsp
Flat leaf Parsley
roughly chopped for butter
2
tbsp
Dill
roughly chopped
Seafood
4
piece
Dover Sole
whole, skinned
Vegetables
200
g
Potatoes
cooked and sliced
1
piece
Banana Shallot
roughly chopped

Method

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