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