Dover Sole with Lime and Ginger

Pan-seared Dover sole oven-finished with a nutty brown butter sauce featuring ginger, lime, and pomegranate, served with tender asparagus.

Healthy Fish Seafood Main Course Low Carb

Estimated Nutrition

Calories

847.7

kcal / serving

1695.4 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

68.1g

per serving

136.2 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

140

Unsalted Butter

Fruits

Pomegranate Seeds

Fresh

GrainsCereals

tbsp

Plain Flour

Liquids

tbsp

Lime Juice

About 3 limes

NutsSeeds

0.5

tsp

Chili Powder

Up to 1 tsp

Salt

To taste

Black Pepper

Freshly ground, to taste

tbsp

Coriander

Chopped fresh

OilsFats

tbsp

Vegetable Oil

Or rapeseed oil, up to 2 tbsp

Seafood

piece

Dover Sole

Scaled, cleaned and trimmed

Vegetables

piece

Asparagus

Spears

Ginger

Chopped fresh root

Method

Heat oil in an ovenproof frying pan until hazing.

Mix flour, chilli powder, salt, and pepper and season the fish.

Serve the roasted fish with asparagus and spoon the sauce over.

Add ginger, lime juice, pomegranate, and coriander to the butter and warm briefly.

Melt butter in a pan until it turns a nut-brown color.

Preheat the oven to 200°C.

Boil asparagus in salted water for 3 minutes until tender and drain.

Turn the fish over and roast in the oven for 10 minutes until opaque.

Fry fish for 4 minutes until golden-brown on one side.