Being born in Thailand, I’ve always loved seafood of all kinds: fish, clams, mussels, crab, cockles. You name it. I enjoy eating it.
But it wasn’t until much later in life when I lived in Baltimore, that I came across a puzzling combination: pork and fish. In the late 90s, there was a popular seafood restaurant in Fells Point called Atlantic. One of their signature dishes was tuna tenderloin encrusted in — wait for it — bacon. It was served with a red wine and pomegranate reduction.
It piqued my interest because I was having a hard time wrapping my mind around bacon and fish. But when I took my first bite, I was hooked. The smoky salty umami flavor of the bacon really enhanced the flavor of the fish.
Years later, we’ve moved to Oregon, and we love heading to the coast as much as we can. We usually stop at Local Ocean in Newport for a meal or to shop for fresh seafood to take back to our Airstream trailer to cook for dinner. On this visit, they had some beautiful Dover sole fillets, so I purchased six.
Dover sole is one of those delicate fish that you have to be careful how you prepare or they’ll fall apart. On our way back to Beverly Beach State Park, where we were camping, I stopped at Fred Meyer and they had some beautiful asparagus, so I got a bunch and also grabbed some prosciutto.
For dinner, I simply seasoned the sole fillets and wrapped them around asparagus spears and then wrapped with a piece of prosciutto. I oiled and seasoned the remainder of the asparagus and baked it in the same pan as the fish. It made for a simple and delicious meal that took me less than 30 minutes to prepare. Here’s to easy!
Dover Sole Wrapped in Prosciutto
Serves 2
Ingredients
- 6 Dover sole fillets
- Garlic salt to taste
- Ground pepper to taste
- 6 asparagus spears
- 2 tablespoons olive oil
- 6 slices of prosciutto
- 2 teaspoons dried thyme
Directions
Pre heat oven to 350 F.
Pat dry the sole fillets and season each side with garlic salt, dried thyme and ground black pepper. In a bowl or sheet pan, toss asparagus in 1 tablespoon of olive oil and season with garlic salt and black pepper and set aside.
Brush a sheet pan with a tablespoon of olive oil. Take a spear of asparagus and wrap it with a sole fillet and then wrap a piece of prosciutto around the fish and place in the sheet pan. Continue wrapping remaining fillets, placing them side-by-side in the sheet pan. Sprinkle with a little more dried thyme and then bake for 15-20 minutes until fish is cooked and serve.