Sand dabs with Tomato Caper Sauce and Roasted Cauliflower
For those novice cooks, cooking Sand Dabs may sound a bit daunting. You will often times find it at nice seafood restaurants or seafood houses. I actually find sand dabs extremely easy to tackle as a fish since it’s super tender and thus hard to overcook. The only thing you have to be careful with is actually how you handle the fish as it’s so tender that it may fall apart while cooking. yes it’s that tender! And thus knowing this fact, why wouldn’t you be cooking with this fish more often. When done right, it’s amazing and impressive! It requires very little sauce as it has a mild flavor and needs nothing other than something simple to go along with it. I love a little acidity with my seafood so I decided to make a simple tomato caper onion sauce to go on top of my fish. This also allows me to add more veggies and nutrients (from my tomatoes) I also paired it with a light tasting vegetable (Cauliflower). Try this dish at home and you’ll find your friends and family wanting to have sand dabs more often.
Sand Dabs with Tomato Caper Sauce and Roasted Cauliflower
8 pieces of sand dab filets (They are very small)
1 whole cauliflower head (cut into smaller florets)
1/4 chicken stock
1 tablespoon white wine
2 teaspoon dried parsley or 1 tablespoon minced fresh parsley
salt and pepper to seasons
olive oil to cook with and drizzle your cauliflower with
1 whole lemon cut in half
Tomato Caper Sauce
4 ripe campari tomatos or early girl tomatoes (diced)
1 tablespoon minced fresh garlic
half a brown onion diced
1 teaspoon capers
1 pinch sugar
1/4 chicken stock
salt and pepper to season
1 teaspoon dried oregano
1 teaspoon dried basil
1. Start roasting your cauliflower by preheating your oven to 375
2. Toss your cauliflower florets in salt and pepper and olive oil in a baking pan. Once the oven is ready, pop the cauliflower in and let it roast.
3. Now place your onions and garlic in a small sauce pot and cook for 2 minutes in 1 tablespoon olive oil. Add tomatoes in after 2 minutes along with chicken stock, pinch of sugar, and all your herbs. Let it simmer while you start on your fish.
4. Carefully season your sand dabs with some salt and pepper on both sides
5. Turn your non stick pan to high heat with a drizzle of olive oil
6. Once it’s super hot, place your filets in and cook on both sides briefly
7. Now add your wine, chicken stock, juice of a quarter of a lemon and let it cook until the liquid almost evaporates or until the fish is fully cooked.
8. This should take 3 minutes or less
9. Now drizzle with 1 tablespoon olive oil and fresh parsley and season with a little and salt and pepper if you the liquid tastes bland
10. Carefully flip the fish over and plate! Reduce your sauce for a bit and then drizzle it on top of the fish
11. Now check on your tomato caper sauce. Taste and season with salt and pepper.
12. Remove your cauliflower out of the oven and plate it next to your sand dabs and top your fish with the tomato caper sauce
13. Leave a few lemon wedges for your guests to squeeze onto their fish if need be. I like to squeeze a little on my cauliflower but that is optional
OPtional: garnish with some green leaves or in this case, curly kale.