Venture into the world of delicate, flaky Dover sole with these 22 irresistible recipes perfect for seafood lovers! Whether you’re craving quick weeknight dinners or elegant weekend meals, this versatile fish delivers incredible flavor with minimal effort. Get ready to discover new favorites that will make Dover sole a star in your kitchen—let’s dive in and explore these delicious creations!
Lemon Butter Dover Sole
Crisp autumn evenings always put me in the mood for something light yet satisfying, and this lemon butter Dover sole has become my go-to weeknight indulgence—it’s elegant enough for company but simple enough to whip up after a long day.
Ingredients
– 4 Dover sole fillets (6 oz each), patted dry
– ½ cup clarified butter
– ¼ cup fresh lemon juice
– 2 tbsp finely chopped fresh parsley
– 1 tsp finely grated lemon zest
– ½ tsp kosher salt
– ¼ tsp freshly ground white pepper
Instructions
1. Preheat a large skillet over medium heat until a drop of water sizzles upon contact.
2. Add the clarified butter to the skillet and swirl to coat the surface evenly.
3. Season the Dover sole fillets on both sides with kosher salt and freshly ground white pepper.
4. Gently place the fillets in the skillet, skin-side down if applicable, and cook for 3 minutes without moving them to ensure a golden crust forms.
5. Flip the fillets using a thin spatula and cook for an additional 2 minutes until the flesh is opaque and flakes easily with a fork.
6. Remove the fillets from the skillet and transfer to a warmed serving platter.
7. Reduce the heat to low and add the fresh lemon juice to the skillet, scraping up any browned bits with a wooden spoon.
8. Stir in the finely grated lemon zest and simmer for 30 seconds to meld the flavors.
9. Pour the lemon butter sauce over the plated fillets.
10. Sprinkle with finely chopped fresh parsley for garnish.
Zesty and delicate, the sole flakes apart with a touch of the fork, enveloped in a bright, buttery sauce that sings with citrus notes. Serve it alongside roasted asparagus or over a bed of herbed quinoa for a complete meal that feels both nourishing and indulgent.
Herb-Crusted Dover Sole
Believe me when I say that nothing transports me back to coastal New England summers quite like the delicate flavor of perfectly prepared Dover sole—it’s a dish I’ve perfected over countless dinner parties, always earning rave reviews for its elegant simplicity and bright, herbaceous notes.
Ingredients
– 4 Dover sole fillets (6 oz each), patted dry
– 1/2 cup panko breadcrumbs
– 1/4 cup fresh flat-leaf parsley, finely minced
– 2 tbsp fresh chives, finely minced
– 1 tbsp fresh tarragon, finely minced
– 1 lemon, zested and juiced
– 1/4 cup clarified butter
– 1/4 cup all-purpose flour
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp grapeseed oil
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Combine panko, parsley, chives, tarragon, and lemon zest in a shallow dish, mixing thoroughly with a fork to distribute herbs evenly—this ensures a consistent crust.
3. Place flour in a separate shallow dish and season with kosher salt and black pepper.
4. Dip each sole fillet first into the flour mixture, shaking off any excess to prevent clumping.
5. Brush both sides of the fillet lightly with clarified butter using a pastry brush.
6. Press the buttered fillet firmly into the herb-panko mixture, coating both sides completely and pressing gently to adhere.
7. Heat grapeseed oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
8. Carefully place the coated fillets in the skillet, working in batches if necessary to avoid overcrowding, which ensures even browning.
9. Sear for 2–3 minutes per side until the crust is golden brown and crisp.
10. Transfer the skillet to the preheated oven and bake for 6–8 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
11. Remove from the oven and drizzle with fresh lemon juice just before serving.
Absolutely divine! The fillets emerge with a crackling, golden herb crust that gives way to tender, flaky flesh beneath, bursting with bright citrus and aromatic herbs. I love serving it over a bed of sautéed spinach with a side of roasted fingerling potatoes for a complete, restaurant-worthy meal that never fails to impress.
Pan-Seared Dover Sole with Capers
Brimming with delicate flavor and elegant simplicity, this pan-seared Dover sole has become my go-to weeknight dinner when I want something special without the fuss. I discovered this recipe during a coastal Maine trip years ago, and it’s remained in my regular rotation ever since.
Ingredients
– 2 Dover sole fillets (6 oz each), patted dry
– ¼ cup all-purpose flour for dredging
– 3 tbsp clarified butter, divided
– 2 tbsp fresh lemon juice
– 1 tbsp brined capers, drained
– 2 tsp fresh flat-leaf parsley, finely chopped
– Kosher salt to season
– Freshly ground black pepper to season
Instructions
1. Season both sides of the Dover sole fillets generously with kosher salt and freshly ground black pepper.
2. Dredge each fillet lightly in all-purpose flour, shaking off any excess to ensure a thin, even coating that will create a perfect crust.
3. Heat 2 tablespoons of clarified butter in a large stainless steel skillet over medium-high heat until it shimmers and just begins to smoke, approximately 375°F.
4. Carefully place the fillets in the hot skillet presentation-side down, cooking undisturbed for 2 minutes 30 seconds to develop a golden-brown crust.
5. Gently flip the fillets using a fish spatula and cook for exactly 1 minute 45 seconds on the second side until just opaque throughout.
6. Transfer the cooked fillets to warmed plates, leaving the browned butter and juices in the skillet.
7. Reduce the heat to medium and add the remaining 1 tablespoon of clarified butter to the skillet.
8. Add the drained capers and cook for 45 seconds until they become slightly crisp and fragrant.
9. Pour in the fresh lemon juice and cook for 30 seconds, scraping up any browned bits from the pan bottom.
10. Remove the skillet from heat and stir in the finely chopped flat-leaf parsley.
11. Spoon the caper-lemon butter sauce evenly over the plated Dover sole fillets.
Just cooked, the Dover sole flakes beautifully under gentle pressure, its mild sweetness perfectly complemented by the briny capers and bright lemon sauce. For an elegant presentation, serve it alongside roasted fingerling potatoes and sautéed haricots verts, letting the pan sauce drizzle over everything.
Dover Sole Meunière
Gosh, I still remember my first taste of Dover Sole Meunière during a seaside vacation—it was love at first bite! This classic French dish has become my go-to for elegant yet simple dinners, and I love how the delicate fish pairs with that golden-brown butter sauce. Let me walk you through my perfected version, which I’ve adapted with a few chef-inspired touches over the years.
Ingredients
– 2 Dover sole fillets (about 6 ounces each), patted dry
– ½ cup all-purpose flour
– 4 tablespoons clarified butter, divided
– 2 tablespoons unsalted butter
– 2 tablespoons fresh lemon juice
– 1 tablespoon finely chopped fresh flat-leaf parsley
– Kosher salt and freshly ground white pepper
Instructions
1. Season both sides of the Dover sole fillets evenly with kosher salt and freshly ground white pepper.
2. Dredge each fillet lightly in all-purpose flour, shaking off any excess to ensure a thin, even coating.
3. Heat 2 tablespoons of clarified butter in a large skillet over medium-high heat until it shimmers and reaches 350°F.
4. Place the fillets in the skillet skin-side down and cook for 2–3 minutes until the edges turn golden brown and crisp.
5. Flip the fillets carefully using a fish spatula and cook for another 1–2 minutes until just opaque throughout.
6. Transfer the cooked fillets to a warmed plate and tent loosely with aluminum foil to keep warm.
7. Pour off any remaining clarified butter from the skillet and wipe it clean with a paper towel.
8. Add the unsalted butter to the skillet and melt over medium heat until it foams and turns a light nut-brown color, about 1–2 minutes.
9. Remove the skillet from the heat and immediately stir in the fresh lemon juice to stop the cooking process.
10. Spoon the brown butter sauce over the plated fillets and garnish with finely chopped fresh flat-leaf parsley.
Now, that buttery, lemon-kissed sauce soaks into the tender fish, creating a melt-in-your-mouth texture that’s simply irresistible. I love serving it alongside roasted asparagus or a crisp green salad for a restaurant-worthy meal at home—it’s sure to impress any guest!
Stuffed Dover Sole with Spinach and Cheese
Yesterday at the farmers market, I couldn’t resist the fresh Dover sole—it reminded me of those cozy dinners my grandmother used to make. There’s something magical about stuffing delicate fish with vibrant greens and creamy cheese that feels both elegant and comforting. Let me walk you through my favorite preparation that never fails to impress.
Ingredients
– 4 Dover sole fillets, skinless and deboned
– 2 cups fresh spinach leaves, stems removed
– 1 cup whole milk ricotta cheese
– ¼ cup grated Parmigiano-Reggiano cheese
– 2 tablespoons clarified butter
– 1 tablespoon extra virgin olive oil
– 1 teaspoon fresh lemon zest
– ½ teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium skillet over medium heat, wilt the spinach with 1 tablespoon of clarified butter for exactly 2 minutes until just softened.
3. Transfer the spinach to a mixing bowl and allow it to cool for 5 minutes to prevent curdling the cheese.
4. Combine the cooled spinach with ricotta, Parmigiano-Reggiano, lemon zest, and nutmeg, seasoning with ½ teaspoon salt and ¼ teaspoon pepper.
5. Lay the sole fillets flat and divide the spinach-cheese mixture evenly among them, placing it in the center of each fillet.
6. Gently roll each fillet around the filling, securing with kitchen twine or toothpicks if necessary.
7. Heat the remaining clarified butter in an oven-safe skillet over medium-high heat until it shimmers.
8. Sear the stuffed sole rolls for 2 minutes per side until golden brown, using tongs for careful turning.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the internal temperature reaches 145°F.
10. Let the fish rest for 3 minutes before removing any securing items and serving.
Light and flaky, the sole practically melts around the creamy, savory filling with a hint of bright lemon. I love serving this over a bed of sautéed asparagus or with a simple arugula salad—the freshness complements the richness beautifully. It’s one of those dishes that feels restaurant-worthy but comes together surprisingly easily in your own kitchen.
Baked Dover Sole with Garlic and Herbs
There’s something incredibly satisfying about preparing a simple yet elegant fish dish that feels both comforting and sophisticated. I often turn to baked Dover sole on busy weeknights when I want something quick but impressive, and this garlic and herb version never disappoints. It’s a recipe that reminds me of cozy dinners with friends, where good food takes center stage without any fuss.
Ingredients
– 4 Dover sole fillets, skinless and deboned
– 3 tablespoons clarified butter, melted
– 4 garlic cloves, finely minced
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, juiced and zested
– 2 tablespoons extra-virgin olive oil
– ¼ cup dry white wine, such as Sauvignon Blanc
Instructions
1. Preheat your oven to 375°F and position a rack in the center of the oven.
2. Pat the Dover sole fillets completely dry with paper towels to ensure a crisp finish.
3. In a small bowl, whisk together the melted clarified butter, minced garlic, chopped parsley, thyme leaves, fine sea salt, and black pepper.
4. Brush a baking dish lightly with extra-virgin olive oil to prevent sticking.
5. Arrange the sole fillets in a single layer in the prepared baking dish.
6. Evenly spoon the garlic and herb butter mixture over the top of each fillet.
7. Pour the dry white wine around the fillets in the baking dish, not directly on top, to keep the herb coating intact.
8. Squeeze the fresh lemon juice over the fillets and sprinkle with lemon zest for brightness.
9. Bake in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
10. Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute. Great for a light meal, this dish boasts a tender, flaky texture with a fragrant garlic and herb crust that’s perfectly balanced by the citrus notes. I love serving it over a bed of sautéed spinach or alongside roasted fingerling potatoes for a complete, restaurant-quality dinner at home.
Dover Sole Piccata
Never have I encountered a dish that balances elegance and simplicity quite like Dover Sole Piccata. After discovering it during a coastal trip to Maine, this recipe became my go-to for impressing dinner guests without spending hours in the kitchen—trust me, it’s foolproof!
Ingredients
– 4 Dover sole fillets (6 oz each), patted dry
– ½ cup all-purpose flour
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 3 tbsp clarified butter
– ¼ cup dry white wine, such as Sauvignon Blanc
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp brined capers, rinsed and drained
– 2 tbsp unsalted butter, chilled and cubed
– 2 tbsp fresh flat-leaf parsley, finely chopped
– Lemon wedges, for serving
Instructions
1. Combine ½ cup all-purpose flour, 1 tsp kosher salt, and ½ tsp freshly ground black pepper in a shallow dish.
2. Dredge each Dover sole fillet in the flour mixture, shaking off any excess. Tip: Ensure fillets are thoroughly dry to achieve a crisp, golden crust.
3. Heat 3 tbsp clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Place the fillets in the skillet and cook for 2–3 minutes per side, until golden brown and opaque. Tip: Avoid overcrowding the skillet; cook in batches if necessary to maintain even browning.
5. Transfer the cooked fillets to a warmed plate and tent with foil to retain heat.
6. Deglaze the skillet with ¼ cup dry white wine, scraping up any browned bits with a wooden spoon, and simmer for 1 minute until reduced by half.
7. Add 2 tbsp freshly squeezed lemon juice and 2 tbsp brined capers, stirring to combine.
8. Reduce heat to low and whisk in 2 tbsp chilled, cubed unsalted butter until emulsified into a smooth sauce.
9. Stir in 2 tbsp finely chopped fresh flat-leaf parsley.
10. Spoon the sauce over the plated fillets and serve immediately with lemon wedges. Tip: For optimal flavor, serve the dish right away to enjoy the contrast between the crisp fish and the bright, tangy sauce.
This dish delights with its tender, flaky texture and a sauce that bursts with citrusy sharpness from the lemon and capers. Try serving it over a bed of creamy polenta or alongside roasted asparagus for a complete meal that feels both rustic and refined.
Grilled Dover Sole with Lemon and Dill
Unbelievably simple yet elegant, this grilled Dover sole has become my go-to weeknight dinner that feels anything but ordinary—I first discovered its magic during a coastal Maine vacation where fresh-caught fish transformed my approach to seafood. Using just a handful of quality ingredients lets the delicate flavor shine through, making it perfect for both busy evenings and impromptu dinner parties.
Ingredients
– 4 Dover sole fillets (6 oz each), skin removed
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons fresh dill fronds, finely chopped
– 1 lemon, zested and juiced
– 2 tablespoons unsalted butter
Instructions
1. Pat the Dover sole fillets completely dry with paper towels to ensure proper searing.
2. Brush both sides of each fillet with 2 tablespoons of extra-virgin olive oil using a pastry brush.
3. Season both sides evenly with kosher salt and freshly cracked black pepper.
4. Preheat a grill or grill pan to medium-high heat (400°F) for 10 minutes until thoroughly heated.
5. Place the fillets on the grill and cook for 3 minutes without moving to develop grill marks.
6. Flip the fillets using a fish spatula and cook for another 2–3 minutes until the flesh turns opaque and flakes easily with a fork.
7. Transfer the grilled sole to a serving platter and tent loosely with aluminum foil to rest for 2 minutes.
8. In a small saucepan, melt the unsalted butter over low heat and whisk in the remaining 1 tablespoon of extra-virgin olive oil.
9. Remove the saucepan from heat and stir in the fresh lemon juice, lemon zest, and finely chopped dill.
10. Drizzle the lemon-dill sauce over the rested fillets just before serving.
Remarkably tender with a subtly smoky char, the flaky texture pairs beautifully with the bright, herbaceous sauce—try serving it over a bed of sautéed seasonal vegetables or alongside roasted fingerling potatoes for a complete meal that celebrates simplicity and freshness.
Steamed Dover Sole with Ginger and Soy
Often I find myself craving something light yet deeply flavorful, especially after a busy week—this steamed Dover sole with ginger and soy has become my go-to for a quick, elegant dinner that never fails to impress. Over the years, I’ve perfected this recipe, tweaking it with little personal touches, like adding a splash of rice vinegar for brightness, which I learned from a friend during a cozy dinner party last fall. It’s a dish that feels both comforting and sophisticated, perfect for sharing with loved ones or enjoying solo with a good book.
Ingredients
– 2 whole Dover sole fillets (about 6 ounces each), skin-on for added flavor
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon freshly grated ginger root
– 1 teaspoon toasted sesame oil
– 2 tablespoons thinly sliced scallions
– 1 tablespoon rice vinegar
– 1 cup water for steaming
Instructions
1. Rinse the Dover sole fillets under cold running water and pat them completely dry with paper towels to ensure even cooking.
2. In a small bowl, whisk together the low-sodium soy sauce, freshly grated ginger root, toasted sesame oil, and rice vinegar until well combined.
3. Place the sole fillets in a shallow heatproof dish that fits inside your steamer basket, arranging them in a single layer without overlapping.
4. Pour the soy-ginger mixture evenly over the fillets, coating them thoroughly, and sprinkle the thinly sliced scallions on top.
5. Add 1 cup of water to the bottom of a steamer pot and bring it to a vigorous boil over high heat, which should take about 3-4 minutes.
6. Once boiling, carefully place the dish with the sole into the steamer basket, cover the pot with a tight-fitting lid, and reduce the heat to medium to maintain a steady steam.
7. Steam the fish for exactly 6-7 minutes, or until the flesh turns opaque and flakes easily with a fork, avoiding overcooking to preserve tenderness.
8. Tip: For optimal flavor infusion, let the fish marinate in the sauce for 5 minutes before steaming if time allows.
9. Tip: Use a bamboo steamer for better heat distribution, which helps the fish cook more evenly without drying out.
10. Tip: Check the water level midway through steaming to prevent it from evaporating completely and burning the pot.
11. Carefully remove the dish from the steamer using oven mitts, as it will be very hot, and let it rest for 1 minute before serving.
Creamy and delicate, the sole flakes apart with a gentle touch, infused with the warm, aromatic notes of ginger and the umami depth of soy. I love serving it over a bed of jasmine rice to soak up the savory juices, or alongside steamed bok choy for a complete, healthful meal that feels indulgent yet light.
Crispy Dover Sole Fingers
Kindly recall those childhood fish sticks, but elevated to gourmet perfection with delicate Dover sole. I discovered this recipe during a coastal Maine getaway, where fresh-caught sole inspired me to create these crispy, elegant fingers that even my picky nephew devours.
Ingredients
– 1 lb Dover sole fillets, skinless and pin-bones removed
– 1 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1½ cups panko breadcrumbs
– ½ cup clarified butter
– 1 tsp fine sea salt
– ½ tsp freshly ground white pepper
– 1 lemon, cut into wedges
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Pat the Dover sole fillets completely dry with paper towels to ensure optimal crisping.
2. Cut each fillet into 1-inch-wide strips against the grain.
3. Season the sole strips evenly with fine sea salt and freshly ground white pepper.
4. Place all-purpose flour in a shallow dish for dredging.
5. Pour lightly beaten pasture-raised eggs into a second shallow dish.
6. Spread panko breadcrumbs in a third shallow dish.
7. Dredge each sole strip in flour, shaking off any excess.
8. Dip the floured strip into the beaten eggs, coating thoroughly.
9. Press the strip into the panko breadcrumbs, ensuring an even, firm coating.
10. Heat clarified butter in a large skillet over medium heat until it reaches 350°F.
11. Fry the coated sole fingers in batches for 2-3 minutes per side until golden brown.
12. Transfer the cooked fingers to a wire rack set over a baking sheet to maintain crispness.
13. Repeat the frying process with remaining batches, adding more clarified butter as needed.
14. Garnish with finely chopped fresh parsley and serve immediately with lemon wedges.
Yieldingly tender inside with a shatteringly crisp exterior, these fingers offer a subtle sweetness from the sole balanced by the panko’s crunch. Try serving them atop a frisée salad with a lemon-dill aioli for a sophisticated twist, or simply enjoy them as an elegant appetizer with champagne.
Dover Sole in White Wine Sauce
Unbelievably elegant yet surprisingly simple, this Dover sole in white wine sauce has become my go-to dinner party showstopper—I first discovered it during a cozy coastal vacation where fresh seafood was abundant, and now it’s a staple in my kitchen for impressing guests without stressing myself out.
Ingredients
– 4 Dover sole fillets, skinless and deboned
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 1/4 cup unsalted butter, clarified
– 2 tablespoons extra-virgin olive oil
– 1 shallot, finely minced
– 2 cloves garlic, thinly sliced
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, finely chopped
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground white pepper
– 1 lemon, juiced
Instructions
1. Pat the Dover sole fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with sea salt and freshly ground white pepper.
3. Heat the clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Gently place the fillets in the skillet and sear for 2–3 minutes per side, until golden brown and opaque.
5. Remove the fillets from the skillet and set aside on a warm plate.
6. Reduce the heat to medium and add the minced shallot to the skillet, sautéing for 1–2 minutes until translucent.
7. Add the thinly sliced garlic and cook for 30 seconds, stirring constantly to avoid burning.
8. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet.
9. Simmer the wine for 2–3 minutes until reduced by half.
10. Stir in the heavy cream and bring to a gentle simmer for 1 minute.
11. Return the sole fillets to the skillet, spooning the sauce over them to warm through for 1 minute.
12. Remove from heat and stir in the fresh parsley and lemon juice.
13. Plate the fillets and drizzle with the white wine sauce.
Keenly balanced, the delicate, flaky texture of the Dover sole pairs beautifully with the rich, aromatic sauce, while a squeeze of lemon brightens each bite; try serving it over a bed of sautéed spinach or with roasted fingerling potatoes for a complete, restaurant-quality meal that feels effortlessly chic.
Mediterranean Style Dover Sole with Tomatoes and Olives
A perfect weeknight dinner that transports me straight to the Mediterranean coast—this dover sole dish comes together quickly but tastes incredibly elegant. I love how the briny olives and sweet tomatoes complement the delicate fish, making it feel both wholesome and special.
Ingredients
– 4 Dover sole fillets (6 oz each), patted dry
– 2 tbsp extra-virgin olive oil
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and roughly chopped
– 3 garlic cloves, thinly sliced
– 1/4 cup dry white wine
– 2 tbsp unsalted butter, cold and cubed
– 1 tbsp fresh lemon juice
– 1/4 cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Season both sides of the Dover sole fillets generously with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the fillets skin-side down in the skillet and cook for 3 minutes until the skin is crisp and golden brown.
4. Flip the fillets carefully using a fish spatula and cook for another 2 minutes until just opaque throughout.
5. Transfer the cooked fillets to a warmed plate and tent loosely with aluminum foil to keep warm.
6. In the same skillet, add the halved cherry tomatoes and cook for 2 minutes until they begin to blister and release their juices.
7. Add the thinly sliced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Pour in the dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 1 minute.
9. Stir in the pitted and roughly chopped Kalamata olives and cook for 1 minute to warm through.
10. Reduce the heat to low and whisk in the cold, cubed unsalted butter until melted and emulsified into a silky sauce.
11. Remove the skillet from the heat and stir in the fresh lemon juice and finely chopped parsley.
12. Spoon the tomato-olive sauce over the plated Dover sole fillets immediately.
Flaky and tender, the sole practically melts in your mouth while the bright sauce adds a tangy, savory punch. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious pan sauce.
Conclusion
Just imagine the culinary adventures awaiting you with these 22 Dover sole recipes! From simple pan-seared fillets to elegant dinner party dishes, there’s something for every seafood lover. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest for fellow cooking enthusiasts!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
