Pan-Fried Dover Sole with Pul Biber Butter
This elegant but easy recipe combines the delicate flavour of Dover Sole with the richness of a Turkish-style chilli butter. Pul biber (Aleppo pepper flakes) adds mild heat and a vibrant red hue. Serve with seasonal greens or buttery new potatoes for a light but satisfying seafood supper.
⏱️ Prep Time: 5 minutes 🔥 Cook Time: 6–8 minutes 💡 Difficulty: Easy
Ingredients
- 1 whole Dover Sole (500g fish), prepared (head off, skinned, trimmed or as preferred) — ideal for 2 people
- 1 tbsp plain flour (optional, for light dusting)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp pul biber (Aleppo chilli flakes) or mild chilli flakes
- 1 garlic clove, finely chopped
- Lemon wedges (to serve)
- Salt and black pepper
Method
- Lightly dust the fish with flour (if using) and season with salt and pepper.
- Heat olive oil in a large non-stick frying pan over medium-high heat. When hot, carefully place the fish in the pan and cook for 3–4 minutes each side until golden and cooked through.
- Meanwhile, in a small saucepan, melt the butter and gently fry the garlic and pul biber for 1–2 minutes until fragrant and foaming.
- Transfer the cooked fish to a plate and spoon over the pul biber butter. Serve with lemon wedges and your favourite sides.
Serving Suggestion
Delicious with steamed greens, sautéed spinach or crushed potatoes. A quick but refined seafood dish that highlights the flavour of fresh Dover Sole.
Order a fresh Wild Dover Sole (500g serves two) from Hamiltons Fish — expertly prepared and delivered chilled to your door.
