Living in the inland area of the Sierra Nevada Foothills, fish is not exactly local food, with the exception of sweet water fish form the local streams and the Sacramento river. As we do not fish, my choices are two: wait for a generous donation from a fisherman friend or go buy some.
After some research and seen local availability and personal taste I have settled on Dover Sole for a reasonably sustainable, less toxic fish.
Dover Sole is an ocean flatfish that lives on muddy bottoms, similar to a flounder.
Dover Sole might not have the fantastic nutritional value of Sardines, but one is not always in the mood for sardines, and this gives a good alternative, as s delicately flavored white fish.
Not the least quality of this great little fish it the delicate but distinctive flavor. It complements well with butter and lemon, in fact it is mostly known for the classic French Recipe “A la Meuniere”. When cooked the texture is flaky and soft but a bit dry, that is why proper preparation is important for that melt in your mouth deliciousness!
For this recipe I used a simple mesclun salad as a side dish, dressed with a vinaigrette made with the juice of an orange, the juice of one lemon, a clove of garlic, extra virgin olive oil, salt and pepper. It gave a nice fresh counterpoint to the fish.