Steamed Garlic-Lemon Dover Sole with Zucchini-Orzo

I LOVE steamed fish because it’s easy and quick to make and the clean-up is just as quick and easy. I usually go for tilapia, but Dover sole fillets were on sale, so I did not hesitate to change it up a bit. The fish also went perfectly with the buttery orzo that I mixed with sautéed zucchini slices.

Dover sole fillets are very thin, especially compared to fish I’m used to like salmon or tilapia, so I decided to marinate the fish beforehand and roll it around a lemon wedge for extra flavor. Four fillets cost me about $5. I already had zucchini and orzo at home, but those probably would have cost me another $3.

Ingredients for 2:

  • 2 2-feet-long sheets of foil or parchment paper, folded in half
  • 4 Dover Sole fillets
  • 1 cup orzo
  • 1 medium zucchini, sliced into half-moons
  • 6 tablespoons of butter
  • 3 garlic cloves, minced
  • 1 lemon, cut into quarter wedges
  • 1 lemon, juiced
  • Salt and pepper

Prepare the marinade by melting 3 tablespoons of butter in a shallow bowl, adding the lemon juice, garlic, salt, and pepper. Gently place the fillets into the bowl and mix until all were coated. Then refrigerated the bowl until needed again.

In a small saucepan, start boiling water for the orzo. Only boil orzo for about four minutes, then drain.

In a pan, heat 3 tablespoons of butter in medium heat. Add the zucchini slices, salt, and pepper. Cook for about 5 minutes, and then add the orzo. Stir well and remove from heat. Allow to cool for another 5 minutes.

Preheat the oven to 350 degrees.

Take the fish out of the refrigerator. On a cutting board or plate, start rolling the fillets around the lemon wedges.

With a sheet of foil or parchment paper ready, place half the orzo-zucchini mixture in the center of the right side. Then top the mound with two rolled-up fillets side-by-side. Then fold over the other side, and crimple up the corners to look like a half circle. Do the same with the remaining ingredients.

Place both pouches onto a baking sheet and bake for 13 to 15 minutes.

Published in: on July 7, 2010 at 12:27 pm  Leave a Comment  
Tags: , , ,

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: