Breaded Dover Sole, Kale Caesar Salad & Glazed Carrots

Ingredients for Sole

  • 2-3 Dover Sole filets
  • 1/3 cup flour
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon butter
  • 1 tablespoon vegetable oil

Instructions for Sole

  1. Add the salt and pepper to the flour in a bowl
  2. First dip the sole filet’s in the flour, shaving off any excess flour
  3. Dip the fish into the egg and let the excess drip off
  4. Then dip the fish in the breadcrumbs, make sure both sides are covered well
  5. Heat a skillet on medium high heat and add your butter and oil. Gently add the fish and cook on each side for about 2-3 minutes.
  6. Serve with sliced lemons and tartar sauce of your choice

Ingredients for Kale Salad

  • 3-4 cups fresh Kale, stems removed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Shredded or frayed Parmesan Cheese

Ingredients for Kale Salad Dressing

  • 3/4 cup Greek Yogurt
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon garlic powder
  • Salt and Pepper

Instructions for Kale

  1. An hour before your ready to prepare your salad, drizzle the olive oil on the kale and massage into the leaves for a minute, allowing the kale to tenderize. Allow it to sit in the olive oil.
  2. Add Parmesan cheese and dressing and serve (you can also add bread crumbs if you wish).

Ingredients for Glazed Carrots

  • Sliced Carrots (I used 3 large carrots sticks, but you can use as many or as little as you’d like)
  • 2 tablespoons butter
  • 1 teaspoon chopped garlic
  • 1.5 tablespoons honey
  • Pinch of salt and pepper
  • Chopped parsley for garnish (optional)

Instructions for Glazed Carrots

  1. Preheat oven to 425 degrees
  2. In a skillet, melt the butter then add the garlic. Make sure not to burn your garlic.
  3. In a bowl, add your carrots, butter, garlic and honey and toss to coat
  4. Add carrots to a lightly greased oven safe pan and cook for about 25 minutes or until carrots are browned and tender

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