Herb Seared Sanddabs with Warmed Arugula and Fire R

Name: Herb Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 (2 ounce) sanddab fillets (sole or flounder fillets may be substituted); 1/2 cup white wine; 1/2 garlic clove, minced; 1 tablespoon olive oil; 1/4 cup fresh-squeezed lemon juice; 1/2 cup flour; 1 teaspoon salt; 1 tablespoon fresh cracked peppercorns, medium-fine grind (pink, green, and black); 1/2 cup coarsely chopped fresh herbs, rinsed and completely dry (dill, thyme, basil, chives, parsley); 1/2 cup butter; 1 cup grilled or roasted tomatoes, see recipe; 1/2 cup extra virgin olive oil, plus extra for basting tomatoes; 4 bunches fresh arugula, rinsed, with stems removed; 1/4 cup finely diced sweet tri-colored bell peppers; 2 tablespoons balsamic vinegar; 1 tablespoon honey; Salt and pepper; 1 lemon, thinly sliced

Servings: persons

12 (2 ounce) sanddab fillets (sole or flounder fillets may be substituted)
1/2 cup white wine
1/2 garlic clove, minced
1 tablespoon olive oil
1/4 cup fresh-squeezed lemon juice
1/2 cup flour
1 teaspoon salt
1 tablespoon fresh cracked peppercorns, medium-fine grind (pink, green, and black)
1/2 cup coarsely chopped fresh herbs, rinsed and completely dry (dill, thyme, basil, chives, parsley)
1/2 cup butter
1 cup grilled or roasted tomatoes, see recipe
1/2 cup extra virgin olive oil, plus extra for basting tomatoes
4 bunches fresh arugula, rinsed, with stems removed
1/4 cup finely diced sweet tri-colored bell peppers
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
1 lemon, thinly sliced

1
To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl.
2
Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs.
3
Cover and marinate for 30 minutes in refrigerator.
4
Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside.
5
To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame.
6
Cool and coarsely chop into 1/2-inch chunks.
7
Mix together tomatoes, arugula, and tri-colored peppers, and set aside.
8
Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste.
9
Heat dressing slowly in small saucepan and keep warm.
10
To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely.
11
Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side.
12
Remove from pan to individual serving plates and keep warm.
13
To serve: Toss salad with warmed dressing, arrange on top of sanddabs.
14
Spoon small amount of remaining dressing around plate and garnish with lemon slices.
15
Serve immediately.
16
Note: Sanddabs can be very fragile, especially after cooking.
17
Be very gentle and eliminate multiple transfers from pan to plate.
18
All preparation can be completed hours prior to final cooking.
19
If this is done, this is an easy 10-minute recipe that is great for a quick dinner or entertaining.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 (2 ounce) sanddab fillets (sole or flounder fillets may be substituted), 1/2 cup white wine, 1/2 garlic clove, minced, 1 tablespoon olive oil, and more.

Yes, Herb Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Herb Seared Sanddabs with Warmed Arugula and Fire Roasted Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions