What Is Dover Sole? A Guide to Cooking the King of Soles
Dover sole is one of the most prized flat fish in British cooking, often called the king of the soles. At Hamiltons Fish we buy it at Brixham Fish Market when the day boats land it, and it is a fish worth knowing how to handle, because for all its reputation it asks very little of the cook. This guide covers what Dover sole is, what it tastes like, how to cook it, and how it differs from the other soles you will see on the slab.
What is Dover sole?
Dover sole is a wild flat fish caught in the North East Atlantic, with a long, slim, oval body and a firm, fine-textured flesh. It is a true sole, unlike lemon sole, which is a different fish entirely. The name is thought to come from the Kent town that once supplied it to London. It is held in high regard for its clean flavour and its firm flesh, which holds together better than almost any other flat fish, and it is one of the few fish that many cooks say improves a day or two after the catch rather than needing to be eaten at once.
What does Dover sole taste like?
Dover sole has a clean, mild and gently sweet flavour, with a firm, almost meaty texture for a flat fish. It is not a strong-tasting fish, which is the point of it: the flavour is delicate and the flesh fine, so it rewards simple cooking and light seasoning. The fillets hold their shape well, and the fish is at its finest cooked whole on the bone, where it stays moist and the flavour is fullest.
How to cook Dover sole
Dover sole is best treated simply. The classic method is sole meunière: a whole sole, lightly floured, cooked in foaming butter and finished with lemon and parsley.
- Pan-fried whole. Dust a whole sole in seasoned flour and cook in butter for three to four minutes a side, basting as it goes, until golden.
- Grilled. Brush with butter and grill whole for a few minutes a side, which gives a little colour and keeps the flesh moist.
- Pan-fried as fillets. Fillets need only a minute or two a side in butter, skin side first.
Whichever way you cook it, keep the flavours restrained: butter, lemon, a few herbs, perhaps capers. Dover sole has enough character of its own that heavy sauces would only cover it. It is worth asking for the dark skin to be removed and the fish trimmed, which makes a whole sole far easier to handle at home.
Dover sole and the other soles
The word sole covers several fish, and they are not all the same:
- Lemon sole is not a true sole at all, but it is softer and sweeter, a good everyday choice and usually more affordable.
- Megrim sole is firmer and milder, long undervalued in Britain and a sound, cheaper alternative.
- Plaice is the lightest and most delicate of the group, quick to cook and gentle in flavour.
If Dover sole is beyond what you want to spend, any of these can be cooked in much the same way, and lemon sole or plaice will take a meunière treatment happily. For more on the wider family, see our guide to flat fish.
Buying and storing Dover sole
Fresh Dover sole should smell clean, of the sea, with firm flesh and a moist sheen. It is usually sold whole, and often skinned and trimmed to order. Unusually for fish, Dover sole is at its best a day or two after the catch rather than on the day, as the flavour develops, so there is no rush to cook it the moment it arrives. Keep it chilled and use it within a couple of days, or freeze it on the day it arrives if you are not cooking it straight away.
Frequently asked questions
What does Dover sole taste like?
Clean, mild and gently sweet, with a firm, almost meaty texture for a flat fish. It is delicate rather than strong, which is why it suits simple cooking.
Is Dover sole the same as lemon sole?
No. Dover sole is a true sole with firm flesh and a finer flavour. Lemon sole is a different fish, softer and sweeter, and usually more affordable. Both are good, but they are not the same.
What is a good substitute for Dover sole?
Lemon sole, megrim sole and plaice all work well, and all cost less. Lemon sole or plaice in particular take the classic butter and lemon treatment happily.
How do you cook Dover sole?
Simply. Pan-fry a whole sole in butter for three to four minutes a side, or grill it whole, and finish with lemon and parsley. Fillets need only a minute or two a side. Avoid heavy sauces.
Why is Dover sole expensive?
It is highly prized for its firm texture and clean flavour, it is caught wild rather than farmed, and demand from restaurants is high. The quality and the catch method are what you are paying for.
Order fresh Dover sole from Hamiltons Fish, landed at Brixham and prepared to order, never previously frozen. You can also browse the full flat fish range.
