Greek Style Dover Sole

I'm going to continue the trend of clearing out my backlog of recipes - my apologies! I found fresh dover sole the other night at Whole Foods and knew I had to take it! I decided to bake the fish this go around as I was short on time, and it was going to be a bit easier. This was a very simple, weeknight recipe to make. Keep in mind that dover sole is generally sliced very thin, so 1 pound yielded 5 very thin pieces. We ate about 2 per person, and it still wasn't overly filling. You could pair this with many things, but I sauteed some zucchini and squash for this recipe. It was very healthy and yummy. Enjoy!

Ingredients:

Fish:

1 pound dover sole, filleted into portions

dash of salt and pepper

1/4 cup olive oil

1 large lemon, juiced

1 garlic clove, minced

1 tsp dried oregano (or Italian seasoning)

1/2 tb capers, chopped

non-stick cooking spray

Vegetables:

1 tb olive oil

1 zucchini, diced

1 squash, diced

1 garlic clove, minced

dash of salt and pepper

dash of lemon juice

dash of Italian seasoning

Directions:

Preheat the oven to 375 degrees. Season the fish with a little salt and pepper. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Lay the fish on the foil, separating the fish so they are not touching. In a jar, combine the olive oil, lemon juice, oregano, and capers. Shake until mixed well. Brush the fish lightly with the sauce and spoon a few capers over the fish. Cook for approximately 12 minutes. While the fish is cooking, heat the olive oil in a saute pan over medium-high heat for the vegetables. Cook the garlic for 30 seconds and then add the vegetables. Cook for approximately 10 minutes, stirring occasionally so they do not stick or burn. When ready, serve alongside the fish. Spoon additional sauce, as desired, over the fish (or the veggies too)!

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