Dover Sole Recipe

Pat the Dover sole fillets very dry with paper towels. Season both sides lightly with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Place on a tray and refrigerate uncovered for 10–15 minutes while other components are prepared to help surface dryness for better searing.

Trim and cut Romanesco and cauliflower into small, similar-sized florets (about 1–1.5 inches) so they cook evenly. Rinse and pat dry.

Measure and have all soy-lime emulsion ingredients ready. Toast the almonds if not already toasted: place sliced almonds in a dry skillet over medium heat and stir until fragrant and lightly golden, about 3–4 minutes. Transfer almonds to a bowl to stop cooking.

Combine and emulsify

In a small bowl or jar, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp fresh lime juice, 1 tbsp rice wine vinegar, 1 tsp honey, 1 tsp grated ginger, and 1 clove minced garlic until honey dissolves. Add 1 tbsp mayonnaise or Greek yogurt (optional for silkiness). Slowly whisk in 3 tbsp neutral oil until a glossy emulsion forms. Stir in 1/2 tsp toasted sesame oil. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper. Keep chilled until plating.

Preheat oven to 425°F (220°C) if you prefer roasting, or plan to sauté. For oven: toss Romanesco and cauliflower florets with 2 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet in a single layer. Roast for 15–18 minutes, turning once, until edges are golden and tender when pierced.

If sautéing: heat a large skillet over medium-high heat until hot, add 1 tbsp olive oil, then add florets in a single layer. Cook without crowding, turning occasionally until charred in spots and tender, about 8–10 minutes total. Season with salt and pepper. Transfer to a bowl and keep warm.

Stir 1/2 cup toasted sliced almonds into the warm vegetables so almonds soften slightly and flavors marry.

Set a large skillet (preferably heavy-bottomed or nonstick) over medium-high heat. Add 2 tbsp neutral oil and allow it to get shimmering but not smoking.

Lightly dredge each seasoned sole fillet in 1/2 cup flour, shaking off excess. For thinner fillets, dredge only the skin side and very lightly on the flesh to avoid a heavy coating.

Add 1 tbsp unsalted butter to the hot pan and swirl. Gently lay the fillets in the pan, skin-side down first if skin is present. Press lightly with a spatula for 10–15 seconds to ensure even contact. Sear without moving until the underside is golden brown, about 2–3 minutes depending on thickness.

Flip the fillets carefully and add remaining 2 tbsp butter to the pan. Tilt the pan and spoon the foaming butter over the fish (baste) for 45–90 seconds until fish is opaque and cooked through. Total cook time should be 3–5 minutes; avoid overcooking. Transfer fillets to a warm plate and tent loosely with foil.

Divide the roasted/sautéed Romanesco and cauliflower among 4 plates, arranging a generous mound slightly off-center.

Place a Dover sole fillet on top of or beside each vegetable portion.

Drizzle 1–1.5 tbsp of the soy-lime emulsion around and lightly over each fillet (reserve a little for guests to add more).

Scatter additional toasted almonds (about 1/2 tbsp per plate) and a small handful of microgreens or chopped chives over the fish and vegetables for freshness and color.

Serve immediately with lemon wedges on the side for optional brightening.

All ingredients used in the vegetables and almonds are handled in the vegetable section; the emulsion provides saltiness, acidity and a silky finish. Adjust soy and lime to taste. If you prefer a gluten-free version, substitute rice flour or cornstarch for dredging and use gluten-free soy sauce (tamari).