Roasted Dover Sole Recipe

Preheat and prepare fish

Preheat the oven to 425°F (220°C). Pat the Dover sole dry with paper towels. If using whole butterflied fish, check for any remaining pin bones and remove with tweezers. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

Prepare roasting tray

Brush a large rimmed baking sheet or shallow roasting pan with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the pan where the fish will sit — these act as a bed to prevent sticking and add flavor.

Sear (optional) for color

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the fish (skin side down if fillets) and sear 1 to 1½ minutes until lightly golden — this step is optional but gives nice color. Transfer fish to the prepared roasting pan on top of the lemon slices. If you skipped searing, place the fish directly on the lemon slices.

Roast

Place the roasting pan in the preheated oven and roast for 7–10 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork. For thin Dover sole, check at 6–7 minutes; thicker pieces may need up to 10 minutes.

Make lemon-butter caper sauce

While the fish roasts, melt the remaining 5 tablespoons butter in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the white wine (if using) and simmer 1 minute to reduce slightly. Stir in the rinsed capers, lemon juice, lemon zest, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook 1–2 minutes to marry flavors, then remove from heat and stir in the chopped parsley. Keep warm.

Finish and glaze

When the fish is done, remove the pan from the oven. Using a spatula, transfer the fish to warmed plates or serve directly from the roasting pan. Spoon the hot lemon-butter caper sauce generously over each piece of Dover sole. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Garnish and rest

Garnish with additional parsley and a couple of fresh lemon slices. Let the fish rest 1–2 minutes so sauce settles, then serve immediately.

Plate the roasted Dover sole with a side of warm roasted baby potatoes or steamed green beans and scatter microgreens or extra parsley on top for brightness.