A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor. Rinse fillets thoroughly in cold water; pat dry with paper towels, season each side lightly with salt and set aside. Combine melted butter (or olive oil) and lemon juice in a small bowl.
The following sole meunière is one such preparation; Chef Keller’s recipe omits black pepper and leaning on a balance of cream and acid from the beurre meunière sauce’s butter and lemon juice to balance out the dish. There are three brown butter sauces that traditionally accompany Dover sole: 1.
Others include lemon sole, petrale sole, and small flounder. Talk to your fishmonger about these fish and find out the freshest options available to you. Dover sole fillets provide a firm and meaty template that lends itself to several classic preparations.
Baked Sole Fillet, the Mediterranean Way. Place fish on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Arrange green onion halves and lime slices (if you choose) on top of the fish fillets. Bake in 375 degrees F-heated oven for 10-15 minutes.