Dilly Dover Sole Recipes

PAN-FRIED DOVER SOLE

Steps:

• Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
• Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
• Heat oil in a large, non-stick skillet over medium-high heat.
• Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
• Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

OVEN-POACHED PACIFIC SOLE WITH LEMON CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.

DOVER SOLE WITH LEMON, DILL AND LEEKS

Steps:

• Preheat oven to 425F
• Place sliced potatoes and leeks in a medium bowl and toss with olive oil, salt, pepper and lemon zest. Place on a parchment lined sheet-pan in a single layer in the oven. Bake for 20 minutes, tossing halfway through.
• Add the fish to the same bowl, drizzle with oil, salt, pepper and remaining lemon zest and toss to coat all sides. Set aside.
• Make the dill oil by mixing ingredients together in a small bowl.
• Once the potatoes are fork tender ( after about 20 minutes) lay the fish over top and place it back in the oven.
• Bake for 8-10 minutes or until fish is cooked to desired doneness.
• Divide the leeks and potatoes among two bowls, top with the fish and spoon the flavorful dill oil over top. Scatter with fresh dill sprigs or dill blossoms.

SOLE IN HERBED BUTTER

Steps:

• In a small bowl, combine the butter, dill, onion powder, garlic powder, salt if desired, and pepper. , In a large skillet, heat butter mixture over medium heat until melted, 1-2 minutes. Add the sole; cook until fish just begins to flake easily with a fork, 2-3 minutes on each side. If desired, garnish with dill and lemon.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

SOLE WITH LEMON-BUTTER SAUCE

Steps:

• Place wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in skillet; season with coarse salt and ground pepper. Lay two overlapping lemon slices on each piece of fish.
• Bring wine to a boil; reduce heat to medium-low. Cover; simmer gently until fish is opaque throughout, 3 to 5 minutes. With a spatula, transfer fish to serving plates.
• Return liquid in skillet to a boil; cook until reduced to 1/3 cup, 1 to 2 minutes. Add lemon juice; remove from heat. Whisk in butter until smooth. Season with salt; strain, if desired. Serve with fish; garnish with fresh herbs and pepper, if desired.

LEMON POACHED SOLE

Steps:

• In a medium frying pan, bring all ingredients, except the sole, to a simmer.
• Add the sole, cover and continue to simmer until fillets turn opaque, approximately 4-6 minutes depending on the thickness and then remove from the liquid with a slotted spatula saving the liquid.
• Increase the heat to medium-high and boil uncovered until liquid thickens (approx. 5 minutes).
• Plate sole with rice and your favourite cooked vegetable. Spoon sauce over sole and vegetables. Time to enjoy.

DILLY DOVER SOLE

Steps:

• Preheat Oven to 350.
• Spray a cookie sheet or large baking pan with nonstick cooking spray.
• Rinse fish off in cold water & lay on pan or cookie sheet, blot dry with paper towel.
• Combine the olive oil and lemon juice in a small bowl.
• Combine the dill, garlic powder & onion powder in another small bowl. (Fresh parsley and dill can be used in place of the dried).
• Brush the oil & lemon mixture on each piece of fish, using a pastry brush.
• Lightly sprinkle the herb mixture over each piece of fish.
• Bake for 6-8 minutes. It is done when it lightly flakes when you touch it slightly with a fork.
• Serve and Enjoy!

BAKED SOLE FILLET, THE MEDITERRANEAN WAY

Steps:

• In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
• In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
• Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
• Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
• Remove the fish fillets from the oven and garnish with the chopped fresh dill.
• Serve next to white rice or roasted Greek potatoes and a simple Mediterranean salad.

JULIA CHILD'S FILET OF SOLE

Steps:

• Season the fish with salt and pepper on both sides.
• Put the flour on a plate or a pie pan and press each filet lightly into the flour on both sides.
• Put 4 tablespoons of the butter into a large skillet over medium high heat. When the butter is melted and foamy, add the filets and cook for 2 minutes.
• Using a fish spatula or other large spatula, carefully turn the filets over. Don't use tongs - sole filets are delicate and need to be turned with a spatula. Cook for another 2 minutes and place each one on a serving plate. Cover with foil to keep warm while you make the sauce.
• Add the rest of the butter to the skillet, along with the lemon juice and half the parsley. Whisk until the butter is melted.
• Drizzle the sauce generously over the filets, sprinkle on the capers and the rest of the parsley, add the lemon slices as a pretty garnish and serve!