My Costco membership seems to solely exist for the purpose of buying cookbooks. I’m methodical in the way I shop the store, and my last stop is always the book section. After pushing that huge cart all over the store, trying to not get run over by zealous shoppers, and telling myself I really don’t need a pie that feeds 12 people, I view book purchases as a reward.
This method has actually saved me money – not because the books are so much cheaper at Costco (the price is usually better on Amazon) – but because it means I avoid the bookstore, where the vast array of books and magazines destroys my bank account. I simply can’t say no to books. Growing up, my brother and I would both get piles of books from the Scholastic order or the school fair, and every time we went to the bookstore as a family, which was often thanks to the constant release of new fantasy sequels and Stephen King tomes, my dad would allow us to get a book. We weren’t well off, but my parents never said no to a book.
These days my book intake is primarily cookbooks, and Costco always has a book or two I’ve been considering. The last book to catch my eye was Mr. Wilkinson’s Vegetables. I had never heard of Matt Wilkinson before, but the cardboard cover and beautiful interior illustrations caught my eye. The book is divided by vegetable, making it a lot easier to discover new ways to use up CSA produce.
This recipe for Zucchini-Wrapped Fish was inspired by one in Mr. Wilkinson’s Vegetables. It’s a very simple dish, with the most difficult part keeping the zucchini wrapped on the fish as you transfer it from skillet to baking pan. If you have an enameled cast-iron skillet, I recommend using it for this recipe, as you can just slide the skillet right into the oven.
- 2 Dover sole fillets
- 1 large zucchini , about 12 inches long
- Salt and pepper
- Olive oil
- Dover sole fillets are thin - lightly season each fillet with salt and pepper, then fold fillets into small bundles and set aside.
- Trim ends off zucchini. Using a vegetable peeler, create long strips of zucchini by going from top to bottom. Lay strips on a baking sheet and sprinkle on salt. Let rest for about 5 minutes to draw out excess moisture.
- Rinse zucchini and pat dry. Lay strips down, with horizontal edges overlapping, until you have enough strips to equal the width of your fish bundles.
- Place the fish on one end and carefully roll zucchini up around it. Place seam-side down on baking sheet and repeat with remaining zucchini and fish. (Any extra zucchini can be sauteed and used as part of a side dish.)
- Heat a skillet with 1 tablespoon oil over medium-high heat, and preheat oven to 350°F. Once the oil shimmers, place the fish seam-side down and cook for about 5 minutes to get a sear on the zucchini. Flip and cook other side 5 minutes.
- Carefully move fish to baking pan and bake for 10 minutes.
More fish recipes you might like:
Crispy Baked Fish Sticks – The Lemon Bowl
Honey Vinegar Glazed Salmon – Stetted
Lemon Dill Grilled Fish Fillets – Simple Bites
Miso Salmon with Green Tea Broth – Healthy Delicious
Salmon Kebabs with Rosemary – Stetted
For more fishy inspiration, check out my Seafood board on Pinterest!