Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 to 2 cups quick-mixing flour, such as Wondra
- Kosher salt and freshly ground black pepper
- One 1- to 2-pound Dover sole, peeled and skirts trimmed
- 2 tablespoons clarified butter or canola oil
- 3 ounces high-fat French butter
- 3 lemons, juiced
- 2 tablespoons capers
- 2 tablespoons fresh parsley leaves, finely minced
Instructions
- Preheat the oven to 400 degrees F.
- Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
- In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
- Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
- Rest the fish, then serve whole with the sauce poured over the top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 85 mg |
| Sodium | 406 mg |
Reviews
Dover sole, fresh from the Oregon coast, delicious recipe. Light, airy, with a smidgeon of buttery decadence. I’ve never cooked dover, and I am glad I tried it.
Jeffery z. is my favorite on the Kitchen!. we love eating healthy!!!
Amazing! After inspiration from The Julia Child Challenge, and then the CNN documentary on Julia, I was so motivated to make this. Used fresh caught flounder here from the Oregon Coast ! It was amazing, with great taste, now a “fan favorite” and a keeper for us. Just be sure to pour the buttery lemon caper sauce over the top of the fresh parsley on the fish so it “frizzles” it. Will make again soon.
Very Good
Absolutely the best fish I’ve ever had. Exquisite.
I make this with Rock Fish here on the west coast. I love the lemon/caper sauce. As always Geoffrey your a rock star.
Thank you Jeffery for teaching me how to make yummy fish!!!!!
This is a good tasting and super easy. I always hated to cook Dover Sol. This recipe made this fun and easy. The flavor was perfect. I did use a little white wine to the sauce, which I made separately.
Sole came out amazing! I added olive oil to pan and squeezed lemon directly on fish after & it came out perfectly
Easy and delicious.