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Dover Sole with Spinach and Arugula Salad

One of my goals while my wife is away is to perfect my skills with fish.  It’s one of two banes of my culinary existence, the other being duck. It seems no matter how hard I try, it is always too overcooked, undercooked or incorrectly paired for my wife to enjoy it.  since we should be eating more lean proteins, I’ve charged myself with mastering this deficet in my culinary skills when I am the only one who needs to tolerate my mistakes.

In this case, I wish my wife could have been here.  This dish was nearly perfect.  The fish was flaky, moist and incredibly light.  The salad brought a fullness to the dish that the dover sole could not have managed on its own and the sauce was wonderfully savory and tangy at the same time.  In short, aside from being a little plain in presentation, it was heaven on a plate.

This success has bolstered my drive to perfect my skills with fish.  I’m hoping that by the time my wife returns from Turkey we can make fish a once-a-week part of our diet.  not only is it healthy, but it’s quick, tasty and light.  Something we both need every few days or so.

Dover Sole with Spinach and Arugula Salad
Yield: 2 servings

Dover Sole with Spinach and Arugula Salad

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes



  • 1/2 lb Dover Sole fillets
  • 2 tbsp olive oil
  • 2 tbsp butter + 1 tbsp butter
  • 1 tsp capers + 1 tsp caper brine
  • The juice of 1 lemon
  • salt and pepper to taste


  • 1 cup spinach
  • 1 cup arugula
  • 3 baby sweet peppers, sliced
  • 3 tbsp olive oil
  • 1 tbsp rice wine vinegar
  • Salt and pepper to taste



    1. Heat a large skillet over medium high heat.
    2. Season Sole fillets on both sides with salt and pepper.
    3. Add butter and olive oil to hot pan. Allow to heat until butter is slightly browned. Add Sole and cook approximately 2 minutes per side. Remove from pan and cover loosely with foil.
    4. Add lemon juice and remaining butter to pan. Swirl until butter is completely melted. Add capers and cook for approximately 1 minute, or until sauce is fragrant. Remove from heat.
    5. Move immediately to salad.


    1. Add olive oil, vinegar, salt and pepper to a large mixing bowl. Whisk until combined. Add remaining ingredients and toss well with fingers.
    2. Plating:
    3. Place a mound of salad on a serving plate. Arrange sole on one side of salad.
    4. Serve Immediately.
    5. Share and enjoy!


    Have peppers sliced and salad greens portioned before beginning, the arugula may wilt if left in the dressing for too long.

    Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 628Total Fat: 54gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 109mgSodium: 982mgCarbohydrates: 17gFiber: 5gSugar: 9gProtein: 22g

    What I would have done Differently had I thought of it at the time:

    I would have gotten more of the capers on the plate!  honestly, I have no idea why not a single one shows in the picture above.  The dish itself was wonderful.

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