Here in Tenerife, Spain the common dover sole (or lemon sole) is not easy to find. 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. 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
Since 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 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.
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 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 to the fish.
What to serve this sole meuniere with? Keep it simple: a crisp green salad and a bowlful of golden fries!
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 plain flour in a deep plate and season it with a pinch of pepper and salt. Coat the fish on both sides with the flour and shake off any excess flour.
- Add the olive oil and a tablespoon of the unsalted 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 and transfer them to a clean plate. Cover with tinfoil. Discard the browned butter that is still in the hot pan and wipe it clean with kitchen paper. Then add the rest of the butter to the pan and let it melt over medium-low heat. Add the lemon juice and half of the freshly chopped parsley. Season with a pinch of pepper and salt.
- Take the butter sauce off the heat. Place the fried soles onto clean plates and then drizzle with the lemon and butter sauce. Sprinkle with the rest of the freshly chopped parsley. Serve hot.