Dover Sole Recipe
Make Dover Sole Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & seasoning
Cooking fats & aromatics
Finishing & garnish
Method
Fish & seasoning
- 1
Prep the fish
Pat the sole fillets dry with paper towels. If any pin bones remain, remove them with tweezers. Season both sides lightly with 1 tsp of the sea salt and about 1/4 tsp of the black pepper. Squeeze 1/2 lemon over both sides and let sit at room temperature while you prepare other components (5–10 minutes).
- 2
Dredge
Place the flour in a wide shallow dish and season it with the remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Lightly dredge each fillet in the seasoned flour, shaking off excess so there is a thin, even coating.
Cooking fats & aromatics
- 3
- 4
Pan-fry sole
Lay the fillets in the pan away from you so they don’t splash, presentation side down if relevant. Cook without moving for 2 to 2 1/2 minutes until the underside is golden and releases easily. Gently flip each fillet with a thin spatula and cook the second side 1 1/2 to 2 minutes, spooning some of the hot butter over the top once or twice. Add the smashed garlic and thyme to the pan during the second side to infuse flavor. Transfer cooked fillets to a warm plate and tent loosely with foil while you finish the sauce.
Finishing & garnish
- 5
Deglaze and make beurre monté
With the pan over medium heat, add the white wine (or fish stock) to deglaze, scraping any browned bits from the bottom with a wooden spoon. Reduce the liquid by about half (about 1–2 minutes). Lower the heat to low. Remove the garlic and thyme sprigs if desired. Whisk in the remaining 4 tablespoons of butter in small cubes a few pieces at a time off the heat or over the lowest heat, creating an emulsified glossy sauce (beurre monté). If using cold butter cubes, whisk steadily until each addition is incorporated before adding the next. Stir in the capers (if using) and the remaining 1/2 tsp sea salt to taste, then squeeze the remaining lemon half into the sauce and stir.
- 6
Finish and serve
Return the sole fillets to the pan briefly (30 seconds) spooning sauce over them to warm through, or pour the beurre monté over the fillets on the serving plates. Sprinkle chopped parsley over the fish and add lemon wedges on the side. Serve immediately.