- 1 Dover sole, skinned, or other flatfish. A 22- to 24-ounce whole fish, once cleaned, will feed two.
- 5 basil leaves
- 1 thyme or savory sprig
- Extra-virgin olive oil
- 3 multi-colored small carrots
- 2 medium zucchini, sliced into 1/4-inch rounds
- 1 garlic clove, peeled and crushed
- Kosher salt and freshly ground white pepper
Heat the oven to 350 F. Salt and pepper the fish on both sides.
Place the herbs into a mortar. Using the pestle grind, and bruise the herbs into a coarse paste. Add a pinch of salt and a grind of freshly ground pepper. Add 2 tablespoons of extra-virgin olive oil and mix to combine. Set the oil aside.
Heat the olive oil in a skillet (non-stick if you are more comfortable with it) large enough to hold the fish easily and comfortably. When the oil is very hot but not smoking, add the fish. Brown the fish on both sides — it doesn’t matter if it is cooked through or not — then remove it to an oven proof tray.
Clean out the skillet and place it back onto the stove. Slide the fish, and two oven-proof plates, into the oven to finish cooking or warming it. Add a glug or two of oil to the sauté pan, add the crushed clove of garlic, then add and sear the zucchini. Season it with salt and pepper, then turn it and do the same to the other side.
Plate the fish, put the zucchini on the plate attractively, and using a mandolin or by slicing the carrots thinly, garnish with the carrots. Drizzle some herb oil over the fish filets.