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Dover Sole with Sundried Tomato Pesto
with roasted broccoli

Active: 30 min Total: 35 min
Dover sole is a lovely, delicate fish and we give it a punch of flavor with some ghee and sun-dried tomato pesto. Slather pesto on your broccoli too for a deliciously easy dinner.
Smarts: The answer is yes, you can freeze this pesto, and yes, you will want to make more for freezing.


Dover Sole with Sundried Tomato Pesto:
  • Dover sole fillets - 1 lb ((Sub other white fish like tilapia or cod))
  • Sundried tomatoes - 8 , packed in oil
  • Red wine vinegar - 2 Tbsp
  • Garlic - 1 clove , peeled
  • Capers - 1 Tbsp
  • Olive oil - 6 Tbsp
  • Ghee - 2 Tbsp
  • Lemon - 1 , juice of
Roasted Broccoli:
  • Broccoli - 1 lb ((~1 head))
  • Cooking oil - 1 Tbsp
  • Salt and pepper - a sprinkle


  1. Fish - Rinse and pat dry. Lightly salt and pepper.
  2. Make pesto - Place the sundried tomatoes, red wine vinegar, garlic, capers, and olive oil in a food processor. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  3. Broccoli - Prep as directed. (Can be done up to 3 days ahead)
  4. Melt ghee - Melt ghee in a saucepan or in heat in the microwave for ~30 seconds.

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  1. Heat oven to 425F (218C) degrees. You’ll be roasting two sheet pans, so get 2 oven racks situated.
  2. Toss broccoli with cooking oil and sprinkle with some salt and pepper on sheet pan. Roast in the oven for 15 minutes. Sprinkle with some more black pepper. Roast for another 8 to 10 minutes.
  3. While broccoli is roasting, prepare fish. Line sheet pan with parchment paper or lightly brush with some cooking oil. Place fish onto sheet pan and brush with ghee and then salt and pepper. Roast fish for 9 to 11 minutes, until golden.
  4. Squeeze lemon juice all over fish and broccoli right out of the oven. Enjoy both with your pesto!



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