The perfect fish for cold winter days.
In the sandy, muddy seabeds of the Mediterranean Sea, a flatfish by the name of Dover sole, or better known as “švoj” in Istria, can be found. It is typically caught in late fall and is reserved for chilly winter days. Serving as an Istrian comfort food, the švoj has become a symbol of the region and has inspired chefs throughout the peninsula to take the Istrian culinary tradition to another level. This fish is easy to clean and provides delicious white meat that can be lightly fried in olive oil for a quick dinner, or can be combined with a rich acidic sauce for an at-home fine-dining experience. The next time you find yourself in the mood for a tasty fish dinner, try out this recipe with švoj, fresh lemon juice and capers.
ŠvojFillet in Lemon-Caper Sauce
- 600 g of švoj fillets
- 100 ml broth(fish or vegetable)
- Tablespoon capers
- 50 g butter
- Tablespoon olive oil
- 1 lemon
- 300 ml cooking cream
- Salt and pepper to taste
Melt the butter and olive oil in a pan. While the butter and oil are melting, dry the fish fillets. Once the pan is hot, place the fillets into the pan and fry the fish 3 minutes on each side, or until they become golden-brown, solid and completely opaque. Using a spatula or tongs, remove the fish fillets from the pan and transfer them to a serving plate. Using the same pan, add the juice of one lemon to the remaining liquid, add in the broth and bring to a boil until the sauce begins to thicken.
Add in the cooking cream, lemon zest, capers and salt and pepper to taste. Pour the sauce over the fish and enjoy as is, or serve with a side of boiled vegetables and potatoes.