Are you still loving zucchini at this point in the summer? I know I am, although I’ve been searching out new ways to use it, rather than falling back on zucchini bread or simply grilling.
This zucchini-wrapped fish fits the bill. It takes paper-thin slices of zucchini and envelopes tender fish for a fun presentation as well as tasty meal. It’s a very simple dish, with the most difficult part keeping the zucchini wrapped on the fish as you transfer it from skillet to baking pan. If you have an enameled cast-iron skillet, I recommend using it for this recipe, as you can just slide the skillet right into the oven.
2 Dover sole fillets
1 large zucchini, about 12 inches long
Salt and pepper
Dover sole fillets are thin – lightly season each fillet with salt and pepper, then fold fillets into small bundles and set aside.
Trim ends off zucchini. Using a vegetable peeler, create long strips of zucchini by going from top to bottom. Lay strips on a baking sheet and sprinkle on salt. Let rest for about 5 minutes to draw out excess moisture.
Rinse zucchini and pat dry. Lay strips down, with horizontal edges overlapping, until you have enough strips to equal the width of your fish bundles.
Place the fish on one end and carefully roll zucchini up around it. Place seam-side down on baking sheet and repeat with remaining zucchini and fish. (Any extra zucchini can be sauteed and used as part of a side dish.)
Heat a skillet with 1 tablespoon oil over medium-high heat, and preheat oven to 350°F. Once the oil shimmers, place the fish seam-side down and cook for about 5 minutes to get a sear on the zucchini. Flip and cook other side 5 minutes.
Carefully move fish to baking pan and bake for 10 minutes.