Here in Tenerife, I can’t easily find common dover sole (or lemon sole) here in Spain. What I can get at the fishmonger’s is a type of sole called ‘lenguado tigre’ or tiger sole. This fish is very popular and very easy to find because lots of fish mongers sell this sole.
It’s much larger than the classic dover sole. The prices are also sweet. I know that in Belgium the average price for a good quality sole is around 30 euros per kilo.
Here it is around 10 euros.
Sole Meuniere Recipe with Butter Sauce
Because the soles are quite large here, I mostly buy one big bugger for the hubs and me and then I cut it in half right before pan frying it. But when I’m back in Belgium I like the smaller ones.
There’s this type of small sole that is called sliptong and is a bit cheaper than the dover sole.
Not fond of fish on the bone? Of course you can use fillet here! Decide for yourself how many fillets you want, coat them in flour and then bake the fillets golden in butter. Same prepping and execution. Personally I prefer whole fish over fillets. It’s like with meat: bones give extra flavor to the food while cooking it.
For this sole recipe I chose to prepare it the classic way: sole meuniere. Simple melted butter sauce with a tad of lemon juice and freshly chopped parsley.
Just perfect! Sometimes capers are also added.
What to serve this sole meuniere with? Keep it simple: a crisp green salad and a bowlful of golden homemade fries!
Do you love fish and capers?
Then also check out my haddock fillets with capers!
- 2 medium dover soles
- 3 tbsp unsalted butter
- 3 tbsp fresh parsley chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 4 tbsp plain flour
- Rinse the dover soles under cold running tap water. Then pat the fish dry using kitchen paper.
Pour the flour in a deep plate and season it with some pepper and salt. Coat the fish on both sides with the flour and then shake off any excess flour.
Add the olive oil and a tablespoon of butter to a large non-stick frying pan and place it over medium heat until the melted butter starts to foam. Then add the soles to the pan.
- Fry the soles on one side for 3 to 4 minutes until golden brown. Then flip the fish over on its uncooked side. Bake the fish for another 3 to 4 minutes until golden brown on both sides.
Then remove the soles from the hot pan. Transfer them to a clean plate. Cover with tinfoil. Discard the browned butter that is still in the hot pan. Wipe it clean with kitchen paper. Then add the remaining butter to the pan and place it over medium-low heat until melted. Add the lemon juice and half of the chopped parsley. Season with a dash of pepper and salt.
Take the butter sauce off the heat. Place the fried soles onto clean plates and then drizzle with the lemon butter sauce. Sprinkle with the remaining chopped parsley. Serve hot.