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    • Dover Sole with Tarragon

    Dover Sole with Tarragon

    Mark Sharron
    Easy
    20 minutes
    02-Apr

    Dover sole with tarragon is a classic dish that is sure to impress. This delicious dish is easy to make and requires only a few simple ingredients. The combination of butter, olive oil, lemon juice, tarragon, and parsley provides a flavorful and fragrant base for the fish. The dry white wine adds a subtle depth of flavour to the dish. Dover sole is a mild-flavoured fish, so the tarragon and other ingredients bring out the best of the fish. This dish is a great way to enjoy an exceptional meal at home.

     

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    Ingredients

    • 4 Dover sole fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 tablespoons finely chopped fresh tarragon
    • Juice of 1/2 lemon
    • Salt and pepper to taste
    • 2 tablespoons dry white wine
    • 2 tablespoons chopped fresh parsley

    Method

    • Step-by-Step Method: Dover Sole with Tarragon
    • Pat Dover sole fillets dry on both sides with paper towels
    • Season fillets lightly on both sides with salt and freshly ground black pepper
    • Set a large nonstick or stainless skillet over medium heat
    • Add 1 tablespoon of olive oil to the pan and allow to heat until shimmering
    • Place 2 Dover sole fillets in the pan, cook for 1.5–2 minutes per side until just opaque, then transfer to a warm plate
    • Wipe out the pan with a paper towel, add 1 tablespoon olive oil, and repeat with remaining 2 fillets; transfer all fish to a warm plate and tent loosely with foil
    • Lower heat to medium-low; add 2 tablespoons butter to the same pan, swirling until melted and foaming
    • Add 2 tablespoons dry white wine to the butter, scraping up any browned bits, bring to a gentle simmer
    • Stir in 2 tablespoons finely chopped fresh tarragon and the juice of 1/2 lemon, swirling to combine; simmer 15–30 seconds to marry flavors
    • Taste sauce and adjust seasoning with salt and pepper as needed
    • Return the cooked Dover sole fillets to the pan, gently spooning sauce over the fish to coat; warm through for 30 seconds
    • Carefully transfer fillets to serving plates
    • Spoon pan sauce over each fillet, ensuring an even coating of butter, wine, and tarragon
    • Sprinkle each plate with 2 tablespoons chopped fresh parsley just before serving
    • For presentation, serve with a lemon wedge and garnish with an extra sprig of tarragon if desired
    • Serve immediately while warm with your choice of light, seasonal vegetables or new potatoes