A wild-caught Dover sole, 500–600g per fish, skinned on the dark side — one of our consistently bestselling products. Dover sole is the most prized flat fish in classical French cookery: firm, sweet, almost meaty flesh that holds up to grilling, pan-frying and the great butter-based sole preparations like meunière and Véronique. A genuinely premium centrepiece, dispatched at frozen-at-sea quality.
Pack details
- Weight: 500–600g per fish
- Form: whole, dark-side skinned
- Catch: wild-caught, frozen at sea
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook Dover sole
- Sole meunière (the classic): dust in seasoned flour, fry in clarified butter for 3–4 minutes each side. Finish with brown butter, lemon, capers and parsley.
- Pan-fried Dover sole with caper, lemon and parsley butter: 2–3 minutes per side, finish with the butter sauce.
- Grilled: brush with butter, grill on a flat plate for 4 minutes per side.
- Sole Véronique: classical French preparation with grapes, vermouth and cream.
- Dover Sole with Herb Oil and Zucchini: a Bradley’s house favourite.
Pair with a white Burgundy — a good-quality Chablis is the textbook match.
Sourcing and delivery
Wild-caught Dover sole, frozen at sea on the catching vessel. Dispatched frozen from our UK warehouse in insulated packaging.
