Now I’m going to get into trouble I dare say, because I firmly believe that Dover Sole is just one of those fish that should be cooked and served on the bone! I just think the Dover sole served whole is perfection on the plate, yes of course I’ll trim it correctly, trimming the skirt away so all the customer has to do is pull the fillets apart and lift out the bone 

There seems to be a trend these days amongst chefs to want to “chef up” beautiful fish into something that just doesn’t need to be, I’ve always been of the thinking that 

” why take a beautiful piece of fish and try and do so much to it?! Let the fish speak for itself” 

They’ll be many who disagree, it is only my opinion 

I’m also of the opinion that a Dover sole around the 500g size is perfect for one person 


Splash of rapeseed oil for frying 

2 X 500g Dover sole, dark skin removed and skirt trimmed 

50g of butter cut into dice

2 large lemons, 1 juiced and the other segmented 

Small handful of capers 

A good bunch of parsley finely chopped 

You’ll need two nonstick cooking pans

Heat both pans and a splash of rapeseed oil in each 

Season your Dover sole and carefully place each into the pans white skin down for 3 minutes 

Leave until golden, DO NOT SHAKE THE PAN!! 

Turn the Dover sole over and add equal amounts of butter to each pan

Cook for a further 3 minutes 

Remove each Dover sole and keep warm on separate plates 

Add all the juices to one pan 

Add another knob of butter and cook until nut brown, now add the lemon juice, this will help stop the butter burning 

Now add the capers, chopped parsley and the lemon segments 

Season to taste 

Pour the sauce over the Dover soles 

Serve straight away with buttered new potatoes and curly kale or green beans 

I really do believe that if you can cook these Dover Sole like this, that you’ve got a meal fit for the gods 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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