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Stuffed Dover Sole with Brown Butter Sauce

Baked dover sole stuffed with seasoned cous cous bathed in lime and tomato brown butter sauce
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 2
Author: Viella

Ingredients

  • 1 cup dry couscous
  • 1/4 tsp kosher salt
  • 1/4 tbsp unsalted butter
  • 3/4 cup sweet red pepper minced
  • 1/2 cup chives chopped
  • 1/4 parsley minced
  • 1 lb dover sole fillets
  • 1/2 tsp kosher salt to season fillets

Brown Butter Sauce

  • 1/2 stick unsalted butter
  • 2 tbsp lime juice
  • 3/4 cup beefeater tomatoes
  • Salt to taste

Equipment & Utensils

  • Large sieve
  • Ovenproof dish
  • Medium saucepan

Instructions

  • Boil at least 4 cups water in a kettle.
  • Tip couscous into fine holed sieve and place the sieve in a bowl.
  • Once water is boiled, pour over couscous until water covers couscous completely and then cover.
  • Leave to cook for 5 minutes.
  • After 5 minutes the couscous should have double in size.
  • Test to make sure couscous is cooked and then remove from bowl of water, fork through and then allow to drain.
  • Once couscous has drained, season with salt and then add butter.
  • Toss until butter has been thoroughly absorbed.
  • Add red pepper, chives and parsley, mix thoroughly and set aside.
  • Wash fish fillets and cut in half. Your fillets should be approx. 4" wide.
  • Dry fillets with a paper towel until completely dry and then season with salt to taste.
  • Place approx. 2 tbsp of couscous mixture onto the widest part of each fillet and then wrap into parcels and place in ovenproof dish.
  • Place in preheated oven at 375 and cook for 20 minutes.
  • Once cooked remove from ovenproof dish immediately and place on dinner plate or serving plate.

Brown Butter Sauce

  • Melt butter in saucepan on medium heat for 5-8 minutes.
  • Once melted butter begins to brown add lime juice and tomatoes and salt to taste.
  • Stir vigorously and remove from heat.
  • Pour brown butter sauce over fish and serve as desired.