Category - Wild Seafood
Dover Sole
SKU: 625
11 (6/7 oz.) Filets 

Imported from Great Britain, these tender, boneless and skinless filets are ideal for the popular French dishes like Sole Meuniere, Sole Almanine or Sole Aux Gratin. “The flavor of the Dover sole is mild and sweet, elusive and enticingly different from more mundane white fish species. It’s a special indulgence and always worth extra care and expense”. 

Recommended Cooking Methods:
Poach, saute or steam.


4 pieces Personal Gourmet Dover Sole
1 cup finely grounded pecans
1 cup panko (Japanese bread crumb)
Mix pecans, panko, salt and pepper in a bowl
Place thawed Dover Sole in regular flour, shake off excess.


Dip floured Dover Sole in egg wash, roll in panko-nut mixture. Place on waxed papered cookie sheet and put in refrigerator for a minimum of 2 to 3 hours.

Place 1/4 cup oil in non-stick frying pan till hot, add Dover Sole, fry one side for two minutes (till brown) gently turn and brown other side.

Spray cookie sheet with pam, place cooked Dover Sole on cookie sheet and bake in oven for 12 to 15 minutes at 350°.

Serve with lemon butter sauce (melt butter, splash lemon and white wine, mix.)


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Browned Dover Sole in Caper sauce


4 (8 ounces) Personal Gourmets Dover sole fillets
Salt and freshly ground black pepper
4 tablespoons clarified butter
1 cup flour
4 tablespoons finely chopped parsley
4 tablespoons fresh butter
2 tablespoons fresh lemon juice
2 tablespoons drained brined capers, minced
Lemon slices, for garnish

Season fillets with salt and pepper.

Heat 2 tablespoons clarified butter in each of 2 large saute’ pans.

Dredge fillets in flour, shaking off any excess flour. Place fillets in saute pans and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pans and transfer on to a platter, sprinkle with parsley. Cover with foil.

Remove remaining butter from one of the skillets and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in lemon juice and capers. Pour sauce over fish and serve. Garnish with lemon slices.

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