Dover Sole Recipe

Prepare fish

Pat the Dover sole fillets dry with paper towels on both sides. Check for any remaining bones and remove with tweezers. Season both sides lightly with 1 tsp salt and 1/2 tsp pepper (divide evenly).

Flour

Place 3/4 cup flour on a large plate. Lightly dredge each fillet in flour, shaking off excess so the coating is very thin. Set floured fillets on a clean plate while you heat the pan.

Heat pan

Use a large heavy skillet (preferably stainless steel or nonstick) over medium-high heat. Add 1 tbsp neutral oil and 2 tbsp butter. Heat until butter is fully melted and just beginning to foam but not brown.

Pan-roast sole

Working in a single layer (cook in two batches if needed), place fillets in the hot skillet. Press lightly so fish makes even contact. Cook for 2 to 2 1/2 minutes without moving until edges turn golden. Carefully flip with a thin spatula and cook the other side 1 1/2 to 2 minutes until cooked through and opaque (internal temperature ~130–135°F/54–57°C). Transfer cooked fillets to a warm platter and tent loosely with foil. Add remaining 4 tbsp butter to the pan and let it melt and brown slightly to make a quick beurre noisette (for either sauce foundation). Remove pan from heat briefly while preparing sauce if needed.

Finish with lemon

Squeeze half of the lemon over the plated fillets just before serving or as part of finishing the sauce.

Toast almonds

In a small dry skillet over medium heat, toast 1/2 cup blanched almonds, stirring constantly, 3–4 minutes until golden and fragrant. Transfer to a plate to stop cooking and roughly chop once cooled.

Make sauce

Wipe the fish pan if there are burned bits (leave brown fond). Return pan to medium heat and add 4 tbsp butter. When butter melts and begins to foam, add 3 tbsp white wine or vermouth and 2 tbsp lemon juice. Scrape up any browned bits with a wooden spoon. Allow liquid to reduce slightly for 1 minute. Swirl in the butter until sauce is glossy and slightly thickened (do not boil). Stir in chopped toasted almonds and 2 tbsp chopped parsley. Season with 1/2 tsp salt and 1/4 tsp pepper, taste and adjust.

Plate

Spoon the amandine sauce and almonds over each fillet, garnish with remaining lemon wedges and a sprinkle of chopped parsley.

Brown butter base

After cooking fish, melt the remaining 4 tbsp butter in the skillet over medium heat and continue cooking, swirling frequently, until the butter turns golden brown with a nutty aroma (beurre noisette), about 2–3 minutes. Watch carefully to avoid burning.

Finish meunière

Add 1 tbsp white wine or vermouth (optional) and 2 tbsp fresh lemon juice, scraping up browned bits. Remove from heat and swirl in the pan until combined. Stir in 2 tbsp chopped parsley and season lightly if needed.

Plate

Spoon the meunière sauce over each fillet, garnish with lemon wedges and chopped parsley. Serve immediately.

Serve the pan-roasted Dover sole immediately with your choice of Amandine or Meunière sauce. Offer lemon wedges at the table for extra brightness. If serving with sides (new potatoes, haricots verts or a simple salad), plate alongside and spoon any remaining sauce over the fish and sides.