Dover Sole (3-4 sole per 500g pack)

Dover Sole (3-4 sole per 500g pack)

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Headless fully trimmed dover sole on the bone


Pan-fried dover sole with caper, lemon and parsley butter sauce recipe | delicious. magazine (


  • 50g unsalted butter, plus extra for greasing
  • 2 x 400-450g sustainable whole dover sole, skinned on both sides (see tip)
  • 25g plain flour, seasoned with salt and pepper

For the sauce

  • 1 small lemon
  • 2 tbsp dry white wine
  • 1 tbsp white wine vinegar
  • 25g shallots, very finely chopped
  • 1 tbsp double cream
  • 75g chilled unsalted butter, cut into 1cm pieces
  • 1½ tsp small capers, drained and rinsed
  • 1 tbsp chopped curly leaf parsley