Skip to main content

Replies sorted oldest to newest


Dover sole is a wonderful but delicate fish. I would not marinate it. I like very simple preparations. Broiling or a light sautee with salt, pepper, and butter. If you are going to prepare a sauce, I would do it in the pan with white wine, fish or light chicken stock, butter, some capers, and a touch of lemon. Its pretty good though with just a little lemon added just before serving. It has great texture and flavor on its own.
Here's a nice sauce to go with:

Melt 4 tablespoons of butter in a hot skillet with a gentle sprinkle of salt and pepper. Add 1/4 cup slivered almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add 1/4 cup drained capers and 1 small lemon, sliced paper-thin, and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.

OK, here's another:

Leave whatever pan that you cooked the fish in untouched. Add 3/4 cup heavy cream and zest of 1 lemon. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in 1/4 teaspoon salt, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley. Serve the sauce over the fish.
Thanks All! for the preperation tips and recipes.

BigM, I think my first attempt will be as you suggested, simple with butter, and lemon.

Next time I want to try Maverick's almondine preperation, sounds yummy!

Board-O, is that ancho chile a powdery, liquid oil or fresh pepper? I'm guessing a powdery form of it. Give the dish a piquant spin.

ArieS, Frown sounds great, however I have a shellfish allergy. I know, I know, makes me miss out on a whole world of cuisine that I can't partake in. Truthfully, that's ok, because I can't stand the smell of it cooking anyway.

Thanks again, this is the stuff that makes this forum so great!

My wife does a great preparation involving vermouth and pistachios.
If you want the recipe I'll try to dig it out, but basically you fry the sole in butter then in the pan you add chicken stock, vermouth, chopped green scallions (spring onions in the UK) and lightly chopped pistachios - reduce it and pour it over the sole. Goes great with boiled baby potatoes.
Okay, here you go.

1 1/2 pounds sole fillets
A little plain flour for dusting
About 1/3 cup butter
About 2 tablespoons oil
1/4 cup thinly sliced green onions (including tops)
1/2 cup dry vermouth
1/2 cup regular-strength chicken broth
1/3 cup roasted salted or unsalted shelled pistachios, coarsely chopped (about 2/3 cup nuts in the shell)

Rinse the fish and pat dry; dust with flour, shaking off excess. Melt 1 tablespoon of the butter with 1 tablespoon of the oil over medium-high heat. Fry a few of the fillets, turning once, until the fish flakes when prodded in thickest part with a fork (about 2 minutes total). Lift out and place on a warm platter; keep warm. Repeat until all fish is cooked, adding more butter and oil as needed. Add onions, vermouth, and broth to the pan; boil, uncovered, over high heat until reduced by half. Reduce heat to low and add 1/4 cup butter; stir constantly until butter is completely blended into sauce. Stir in pistachios; then spoon sauce over fish.
I agree to keep it simple and bake or broil. I think it would fall apart on the grill unless wrapped in foil. Anything too rich or flavorful and you'll have just the nice texture and not the taste of the fish. The vermouth idea sounds interesting too.

Dover sole is really good in tamales. Use good masa, sole, and a light cheese, like mexican queso fresco. Diced zuchinni and yellow squash are good additions also. Maybe some lemon zest too.
A little update on my newest found favorite fish dish....

First time I prepared this I made it like big M suggested, broiled with a little wine, lemon, parsley and butter sauce. Next go around was ala Maverick with almondine and capers.

Last night I made Dave's wifes pistachio recipe for my sister and she loved it!

I just found some powered ancho pepper and will be looking forward to trying Board-O's version.

Thanks to All!!!


Add Reply

Link copied to your clipboard.