Wild Dover Sole With Spinach, Fennel, Blueberry Salad And Lemon Vinaigrette


Food Photography, Food Styling And Recipe by Chef Momo

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I’m sharing this recipe using a light fish dish ,because i have it on my diet all the time . What i like about this fish is easy to cook as baking it and serving it with any greens, berries, citrus vinaigrette and could be coated with grind nuts or seeds as pumpkin, sunflower, almond, pistachio, sesame.
So, this fish called Dover Sole is a cousin of the flounder.Sole are available fresh and frozen year-round.
I decided to make a salad as i know most people like spinach as greens, it contains manganese important to regulate insulin , blueberry as antioxidant , fennel ,lemon to detox the liver, flax seeds for the omega 3 to keep our brain sharp and healthy , etc..
Baked Sole With roasted Pearl Tomatoes , Chives , flax seed, Fennel, Blue Berry And Lemon Vinaigrette:
Ingredients: serves 2
2 soles filets of 5 Oz each
2 tbs of chopped chives
1 tbs of flax seed
salt, pepper
2 cloves of garlic, sliced
4 pearl tomatoes, cut into halves
3 tbs of fresh lemon juice
4 tbs of olive oil
2 cups of cleaned spinach
1/2 medium size of fennel, sliced
3 OZ or 85 g of blueberries
In a 400 f oven , in a baking dish arrange the 2 fillets of sole, brush with olive oil, chopped chives, sprinkle with flax seeds, season with salt pepper. Bake for 12 or until the fish is done.
In another baking dish and 400 f oven , roast the pearl tomatoes, seasoned with olive oil, fresh sliced garlic, salt and pepper for 15 minutes.
Lemon vinaigrette: In a mixing bowl add, olive oil, lemon, salt , pepper and mix, set aside.
In a dinner plate , arrange the spinach, sliced fennel, piece of a sole, blueberries, roasted pearl tomatoes and drizzle with lemon vinaigrette.
2_Red Snapper Filet With Corn Salad and fresh Papaya
ingredients; serves 2
2 red snapper filets
salt, pepper
2 tbs fresh cilantro, cleaned and chopped
2 lemon juice
1 lime juice
5 tbs olive oil
1/4 tsp cinnamon powder
1 tsp cumin powder
1 whole fresh corn, cleaned
2 tbs white onions
2 cloves of garlic, pealed and crushed
2 tbs fresh mint
1/2 cup fresh papaya ( cut into small cubes)
1 cup cooked black beans
Option: for garnish, you can use baby spinach, escarole, loose leaf lettuce, bibb lettuce, savoy cabbage etc..
1 green bell pepper, cleaned and cut into small cubes
What i like about this recipe is light and also very easy to make.I suggest for people who does not like spices as cinnamon and cumin you can use just paprika or just brush the fish with olive oil, salt, pepper, and lime.
In an plate combine salt, pepper, cinnamon, cumin, 2 tbs olive oil, lime juice and rub the red snapper filets , set aside or refrigerate if you are not baking it right away.
i like this technique cooking the corn on the top of the stove. turn the flame on , season the whole corn with salt, pepper,
1/2 tbs olive oil and roast until brownish , then cut kernels from the cob. In a mixing bowl, add corn,black beans,green bell pepper, onions, cilantro, mint, papaya, salt, pepper, lemon juice, and olive oil , mix and set aside.
In a hot 400 F oven, and in a baking sheet arrange the 2 red snapper filets and bake for 12 to 15 minutes.
In a dinner plate, arrange one serving of corn salad, one piece filet of red snapper and garnish with any greens you choose .
I want everybody to experience all the greens we find and create variety of salads than just romaine lettuce.

3_Mussels With Tomato Sauce and Oven fries Potatoes
1 lbs clean mussels
5 beef steak tomatoes, cleaned and cut in chunks
5 cloves of garlic, pealed and crushed
salt, pepper
3 tbs olive oil
1 and 1/2 tbs chopped shallots
3 bay leaves
10 stalks Italian parsley
2 tbs fresh cleaned and shopped basil
2 tbs apple cider vinegar
1tbs fresh lemon juice
2 Idaho potatoes, pealed and cut into french fries sizes
In a sauce pot add, olive oil, crushed garlic and cook for few minutes, than add the tomatoes , bring to a boil and cover in a low flame, cook for 30 minutes to 40 minutes, season with salt,pepper, basil and set aside.
In hot pan add 2 tbs olive oil, add shallots, cook than add mussels, 2 tbs apple cider vinegar , lemon juice, bay leaves, Italian parsley, salt, pepper, cover let it cook until you see the mussels start opening, set aside
In a 400 F hot oven and in baking sheet, arrange the potatoes, drizzle with olive oil, salt and bake until they turn brownish ,
In a bowl , add one portion tomato sauce, add mussels with some juices. Serve with a side dish of oven fries potatoes, and as condiment if you like some Dijon mustard .
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