Dover Sole Meunière

Delicate, flaky Dover sole is the star of classic French sole meunière, a bistro favorite, traditionally served with brown butter and lemon. Here, chef Alexia Duchêne of Le Chêne in New York City cooks the fish whole, then carefully debones it for a dramatic presentation. Finished with butter, lemon, capers, parsley, and dill and served alongside tender asparagus, it’s an elegant dinner that’s surprisingly achievable at home.

Tips for making Dover Sole Meunière

What is Dover sole? Are there alternatives?

Dover sole is a mild, delicate flatfish prized for its tender, flaky texture and sweet flavor. Because its flavor is so subtle, it’s traditionally prepared simply with butter and lemon. If you can’t find Dover sole, fluke or skate wing make good substitutes.

Can I use fillets instead of a whole fish?

Yes. Cooking the fish whole makes for an impressive presentation, but your fishmonger can fillet it for you, or you can buy Dover sole fillets (or other flaky white fish fillets) and prepare them the same way. The butter, lemon, and caper sauce works well either way.

Do I need a fish pan?

No. A long oval fish pan comfortably fits a whole Dover sole, but a large skillet or medium Dutch oven works just as well. Choose a pan wide enough for the fish to lay flat.

For more French classics, check out the following recipes: Bistro-Style Croque Monsieur, Poulet Rôti, and Ratatouille

Recipe information

• Total Time

  30 minutes

• Yield

  1–2 servings

Total Time

30 minutes

Yield

1–2 servings

Ingredients

1

½

2

8

1

¼

1

1

Need to make a substitution?

Preparation

1. Step 1

   Place 1 whole small Dover sole (about 1 lb.) on a cutting board face-side up. Make a small crosswise cut just above the tail, then, using your knife to get you started, grab skin with 1 hand and pull up toward fish’s face to remove while holding down tail end with your other hand (use a kitchen towel to help if needed); discard skin. Turn fish over and repeat process on the other side. Make a small cut along belly and slip out organs with your finger; discard.

   Step 2

   Sprinkle ½ cup (63 g) all-purpose flour over a rimmed baking sheet. Season fish on both sides with kosher salt, then dredge fish in flour to coat on both sides; hold fish over baking sheet and tap gently to remove any excess flour (you want just a light coating on both sides).

   Step 3

   Heat 2 Tbsp. grapeseed oil in an oval fish pan, large skillet, or medium Dutch oven over medium-high. Add 4 Tbsp. unsalted butter and cook until melted and foaming. Carefully add fish, then add 2 Tbsp. unsalted butter alongside fish. Cook fish, spooning foaming butter over, until golden brown underneath, about 3 minutes. Carefully turn and cook, spooning butter over, until second side is golden brown and fish is cooked through, about 3 minutes. Carefully transfer fish to a clean cutting board, leaving butter behind in pan.

   Step 4

   Add remaining 2 Tbsp. unsalted butter to same pan and heat over medium-high until melted, about 1 minute (butter will start to brown). Immediately remove pan from heat and squeeze in juice from ½ lemon; stir to combine. Mix in ¼ cup coarsely chopped rinsed capers and 1 Tbsp. coarsely chopped parsley; set sauce aside.

   Step 5

   Meanwhile, cook 1 bunch jumbo asparagus (about 1 lb.), trimmed, in boiling salted water just until fork-tender, about 4 minutes. Drain and set aside.

   Step 6

   Cut tail off of fish, then make a long cut along backbone. Using a long flexible knife or a spoon and working one at a time, carefully loosen and lift both top fillets from bones and remove; clean up small bones and scraps from sides of fillets as needed. Transfer top 2 fillets to a platter. Carefully lift main bone from fish to remove, holding down bottom fillets with your other hand as needed. Clean up and remove small bones and scraps from remaining fillets; discard tail and all removed bones and scraps. Transfer bottom fillets to platter, arranging on top of top fillets cooked side up. Arrange some asparagus on each side and top with some dill sprigs. Spoon sauce over fish; season with salt and freshly ground pepper. Serve with remaining ½ lemon for squeezing over (wrap in a piece cheesecloth secured with kitchen twine to catch seeds if desired).

Step 1

Place 1 whole small Dover sole (about 1 lb.) on a cutting board face-side up. Make a small crosswise cut just above the tail, then, using your knife to get you started, grab skin with 1 hand and pull up toward fish’s face to remove while holding down tail end with your other hand (use a kitchen towel to help if needed); discard skin. Turn fish over and repeat process on the other side. Make a small cut along belly and slip out organs with your finger; discard.

Step 2

Sprinkle ½ cup (63 g) all-purpose flour over a rimmed baking sheet. Season fish on both sides with kosher salt, then dredge fish in flour to coat on both sides; hold fish over baking sheet and tap gently to remove any excess flour (you want just a light coating on both sides).

Step 3

Heat 2 Tbsp. grapeseed oil in an oval fish pan, large skillet, or medium Dutch oven over medium-high. Add 4 Tbsp. unsalted butter and cook until melted and foaming. Carefully add fish, then add 2 Tbsp. unsalted butter alongside fish. Cook fish, spooning foaming butter over, until golden brown underneath, about 3 minutes. Carefully turn and cook, spooning butter over, until second side is golden brown and fish is cooked through, about 3 minutes. Carefully transfer fish to a clean cutting board, leaving butter behind in pan.

Step 4

Add remaining 2 Tbsp. unsalted butter to same pan and heat over medium-high until melted, about 1 minute (butter will start to brown). Immediately remove pan from heat and squeeze in juice from ½ lemon; stir to combine. Mix in ¼ cup coarsely chopped rinsed capers and 1 Tbsp. coarsely chopped parsley; set sauce aside.

Step 5

Meanwhile, cook 1 bunch jumbo asparagus (about 1 lb.), trimmed, in boiling salted water just until fork-tender, about 4 minutes. Drain and set aside.

Step 6

Cut tail off of fish, then make a long cut along backbone. Using a long flexible knife or a spoon and working one at a time, carefully loosen and lift both top fillets from bones and remove; clean up small bones and scraps from sides of fillets as needed. Transfer top 2 fillets to a platter. Carefully lift main bone from fish to remove, holding down bottom fillets with your other hand as needed. Clean up and remove small bones and scraps from remaining fillets; discard tail and all removed bones and scraps. Transfer bottom fillets to platter, arranging on top of top fillets cooked side up. Arrange some asparagus on each side and top with some dill sprigs. Spoon sauce over fish; season with salt and freshly ground pepper. Serve with remaining ½ lemon for squeezing over (wrap in a piece cheesecloth secured with kitchen twine to catch seeds if desired).

Recipe notes