Dover Sole Recipe

Prepare fish

Pat the Dover sole fillets dry with paper towels. Check for and remove any remaining pin bones. Season both sides lightly with sea salt (about 1/4 tsp per fillet) and freshly ground black pepper.

Lightly dust each fillet on both sides with the all-purpose flour, shaking off any excess. The thin flour coating helps to develop a delicate crust and aids in browning.

Heat pan

Place a large sauté pan (nonstick or stainless steel) over medium-high heat. Add the olive oil and 2 tablespoons of the butter. When the butter foams and just begins to brown, add the smashed garlic cloves and thyme sprigs to scent the fat for about 30 seconds.

Add the floured fillets to the pan, presentation (skin) side down first if one side is marked as the presentation side. Work in batches if necessary so the fillets lie flat and do not crowd the pan.

Cook the fillets about 2 to 3 minutes on the first side without moving them so a light golden crust forms. Gently flip each fillet using a thin spatula and cook the second side 1.5 to 2 minutes, spooning the hot butter over the top (arroser) as they cook to keep them moist and infuse flavor. Add the remaining 4 tablespoons of butter in small pieces as you baste.

Fish is done when flesh is opaque, flakes easily, and registers about 130–135°F (54–57°C) at the thickest part. Remove fillets to a warm plate and tent loosely with foil to rest while you make the pan sauce.

Deglaze & make sauce

With the pan over medium heat, discard the garlic cloves and thyme stems if they’re spent, leaving the browned butter and fond. Pour in the white wine to deglaze, scraping up any browned bits with a wooden spoon. Cook until the wine reduces by about half, about 1–2 minutes.

Stir in the lemon juice and capers, then reduce heat to low. Off the heat, whisk in the optional cold cubed butter a little at a time to slightly thicken and glossy the sauce (mounting). Taste and adjust seasoning with a pinch of salt and a grind of black pepper.

Return the fillets briefly to the pan just to warm through for 15–30 seconds and spoon sauce over them, or simply plate the fillets and spoon the sauce over each portion. Sprinkle chopped parsley over the top and garnish with thin lemon slices.