Dover Sole

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My wife came through big on dinner Wednesday night. She prepared some wild-caught Dover sole (a mild white fish) stuffed with artichoke hearts, asparagus, squash, red peppers and butter. It was topped with lemon slices, wrapped in parchment paper and steamed in its own juices in the oven. She served it with white rice and asparagus spears that she sautéed in EVOO with fresh garlic.

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