Dover Sole
Whole wild Dover sole, simply prepared with brown butter, lemon and capers. A hallmark of elegance.
9 ingredients
6 steps
Ingredients
- 12 whole Dover sole (about 400–500g each), skinned both sides
- 260g (2 oz) unsalted butter
- 32 tbsp plain flour (for dusting)
- 42 tbsp capers (rinsed)
- 52 tbsp fresh flat-leaf parsley, chopped
- 61 lemon (juice and zest)
- 7Salt and white pepper
- 81 tbsp vegetable or sunflower oil (for frying)
- 9Optional: crispy new potatoes or sautéed spinach to serve
Instructions
- 1Pat the Dover sole dry. Season lightly with salt and white pepper and dust with flour, shaking off the excess.
- 2Heat oil and a small knob of butter in a large frying pan over medium-high heat. Fry the fish for 3–4 minutes per side until golden and cooked through. Remove to a warm plate.
- 3Wipe the pan clean. Add the remaining butter and heat until it turns golden brown and nutty (beurre noisette) — watch carefully so it doesn't burn.
- 4Add the capers and let them sizzle for 30 seconds. Remove from heat, add lemon juice and parsley, and swirl the pan.
- 5Pour the brown butter, capers, and lemon sauce over the fish immediately.
- 6Serve with crispy new potatoes, lemon wedges, and a simple green salad or sautéed spinach.