Dover Sole with Heirloom Tomatoes and Crispy Zucchini
For me, September marks the transitional month of the calendar. After all, the school year essentially symbolizes “a year in the life” from our childhood through our children’s youth until they graduate from college. Summer meant blissful freedom from the constraints of assignments thus frequent unscheduled time. Father’s Day, the Fourth of July and beach days slid past us quickly although we’d have done anything to hold onto this precious time. Sweet September provides the bridge from the summertime to the holidays. The food I prepare now embodies this passage. While we bid adieu to juicy peaches and sweet berries, the last of the tomatoes and zucchini still hang from the vine. I personally think they are at their best now. Simple Dover sole filets with marinated heirloom tomatoes are complimented by thin, crispy flash-fried zucchini that adds texture to the dish. Enjoy the last of the summer harvest for hearty soups and roasts are on the horizon.
Dover Sole with Heirloom Tomatoes and Crispy Zucchini
Serves 4
4-5 large heirloom tomatoes of various colors
1/4 cup white balsamic vinegar
1/2 teaspoon Dijon mustard
1 large garlic clove, minced
1 teaspoon chopped fresh rosemary
1/4 cup chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Kosher salt
1/2 teaspoon ground pepper
1/2 cup olive oil
1 medium zucchini
1 cup Crisco or canola oil
4 Dover sole filets
Olive oil for drizzling
Kosher salt and pepper to taste
Preheat oven to 350 degrees. Cut tomatoes into bite-sized pieces and place in a large bowl. In a separate bowl, add vinegar, Dijon mustard, garlic, rosemary, basil, parsley, salt and pepper. Slowly whisk in olive oil until incorporated. Pour over tomatoes and let stand for at least one hour.
Thinly slice zucchini. Use a mandoline if possible. Heat Crisco or oil in a frying pan on medium high heat. Add zucchini to the pan in layers so each slice cooks individually. Quickly remove zucchini as soon as the slices turn golden and drain on paper towel. Continue until all zucchini is fried. Sprinkle generously with salt and pepper.
Place filets on a baking sheet and drizzle with olive oil, salt and pepper. Place in the oven and bake for 10-15 minutes depending on thickness of the filets.
To plate, place tomatoes in the center of the plate with the Dover sole and fried zucchini on either side.
