Baked Dover Sole with Veggie Pasta

dover sole with pasta recipe

Am I a bad blogger? I don’t always have my camera ready for meals, and when I’m hungry, it’s really hard to convince myself to stop, take photos, get the best lighting and take more photos.

Plus there’s the matter of forgetting until everything is finished cooking that I should probably have documented the process.

This meal came from what we had in the freezer and the gentleman’s request for pasta with courgettes. I don’t normally server pasta as a side for fish, usually the fish is mixed in or there’s no pasta at all. It worked pretty well, and I might have to start doing the fish/pasta combination more often.

Also, even though it’s technically 2 recipes in 1, it didn’t take long at all – 15 minutes of cooking time and about 15 minutes of preparation.

We just got back from a series of “aways” for the holidays, including an extended New Year’s at a friend’s house outside of London. This was the first real meal of the year at home, and the first attempt to get back to more sensible eating. (No more buttery garlic bread and cheese for lunch.)

This time of year it’s easy to fall into the trap of making really ambitious resolutions that are almost impossible to live up to, but in the midst of thinking about wanting to buy fewer things, eat healthier, exercise more and learn something new – I’ll stick with the goal of having my camera nearby whenever I cook.

What’s your new year’s resolution?

dover sole with pasta recipe

Serves: 2

Roasted Dover Sole

On the Counter: 
2 filets dover sole

1 large clove garlic, minced
3-4 sprigs dill, chopped
1 lemon wedge (for serving)
salt and pepper
2 tbsp olive oil

What to do: 
Generously season filets with salt and pepper, let rest for 5-10 minutes on an oiled roasting tray.

Preheat oven to 355 F (180C). Brush some more olive oil on top of the filets. Top with garlic and dill.

Bake for 15 minutes. Remove from oven and squeeze lemon juice on top. One 1/4 lemon wedge should be enough for 2 filets.

Zucchini and Tomato Pasta

On the counter:
1/2 cup (120 g) whole wheat pasta, 
Mafalda corta or penne
1  medium or 1/2 large zucchini, cut into chunks

1 large garlic clove, chopped
1 small onion, finely chopped
2 tomatoes, peeled and cut into chunks
1 tbsp olive oil + 1 tsp (set aside)
1/2 tsp crushed chili flakes
1 tbsp fresh herbs (parsley, chives, dill) chopped
1 lemon wedge
fresh parmesan, grated (optional)

What to do:
Heat 1 tbsp olive oil in a sauté pan until shimmering.

In a salted, boiling pot of water, add pasta and cook for 7-9 minutes, until al dente.

Meanwhile, add onions to hot oil and cook until translucent. Add garlic and cook for 1-2 minutes, until fragrant. Stir in zucchini and cook for 4-5 minutes, until zucchini softens slightly and changes color. Add tomato chunks, chili flakes and 1 tsp olive oil, stir to integrate. Cook for another 3-4 minutes, until pasta is done.

Drain pasta and add to sauté pan, add fresh herbs and the juice from 1 lemon wedge. Toss to combine.

Serve alongside sole and top the pasta with parmesan.

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