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Pan-Roasted Sole

Pan-Roasted Sole with Sautéed Spinach and Glazed Carrots

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The next few weeks can start to feel like the season of eating: Friendsgivings, family gatherings, cocktail parties, and all manner of festive fêtes. This is the perfect bright, light dish to ease into the holidays. Dover sole is basted with a thyme-infused butter for delicate, juicy flavor. Served with tender honey-glazed carrots and spinach sautéed with garlic, it’s easy on the eyes and on cleanup.
  • < 600 Calories
  • Stovetop Only
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill

Ingredients & Equipment

What we send

  • baby carrots
    • 12 ounces
    • baby carrots
  • garlic
    • 1 clove
    • garlic
  • Dover sole
    • 12 ounces
    • Dover sole
  • honey
    • 1 packet
    • honey
  • white wine
    • 1/4 cup
    • white wine
  • unsalted butter
    • 2 tablespoons
    • unsalted butter
  • baby spinach
    • 5 ounces
    • baby spinach
  • thyme
    • 1/8 ounce
    • thyme

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 12" large pan with lid
  • aluminum foil
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse carrots and halve lengthwise. Mince garlic. Pat sole dry with paper towel and cut fillets in half crosswise.

  2. Simmer Carrots

    Simmer Carrots

    In a large pan, combine honey, white wine, half of butter, ¼ cup water, ¼ teaspoon salt and pepper as desired. Place pan over medium-high heat. When butter has melted, add carrots to pan. Increase heat to high and bring to a boil, then cover, reduce heat to medium, and cook until carrots are becoming tender, about 8 minutes.

  3. Glaze Carrots

    Glaze Carrots

    Uncover carrots, return heat to medium-high, and continue to cook, stirring occasionally, until carrots are very tender and liquid has almost completely reduced, 3-4 minutes more. Transfer to 2 serving plates and cover loosely with foil to keep warm.

  4. Sauté Spinach

    Sauté Spinach

    Wipe pan from carrots clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add spinach and garlic. Season with ¼ teaspoon salt and pepper as desired and cook, stirring frequently, until spinach is dark green and just wilted, 2-3 minutes. Divide between plates with carrots.

  5. Pan-Roast Sole

    Pan-Roast Sole

    Heat remaining butter and whole thyme sprigs in a large nonstick pan over medium heat. Season sole all over with ½ teaspoon salt and pepper as desired. When butter is foamy, add sole and cook, basting with thyme butter, until fish is cooked through and opaque, 1-2 minutes per side. Remove pan from heat.

  6. Plate Sole

    Plate Sole

    Remove and discard whole thyme sprigs from pan. Divide sole between plates with glazed carrots and sautéed spinach. Spoon thyme butter over fish, and dig in!

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