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    • Dover Sole with White Wine Sauce

    Dover Sole with White Wine Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Dover sole with white wine sauce is a classic fish dish that is simple and elegant. It is a great option for an impressive dinner party or a romantic dinner for two. This dish is easy to make and requires only a handful of ingredients, making it an excellent choice for busy weeknights. The combination of butter, white wine, garlic, and lemon juice creates a rich and flavorful sauce that goes perfectly with the delicate flavour of the fish.

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    Ingredients

    • 4 Dover sole fillets
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • ½ cup dry white wine
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons chopped fresh parsley
    • Salt and freshly ground black pepper, to taste

    Method

    • Dover Sole with White Wine Sauce — Step-by-Step Method
    • Pat Dover sole fillets dry thoroughly with paper towels
    • Season both sides of fillets lightly with salt and freshly ground black pepper
    • Mince the garlic cloves and set aside
    • Chop fresh parsley finely and reserve for garnish
    • Heat 1 tablespoon olive oil and 1 tablespoon butter in a nonstick or stainless steel skillet over medium-high heat
    • When the butter is foaming, add fillets to pan, presentation side down
    • Sear fillets for 2-3 minutes until lightly golden, then gently flip
    • Cook on the other side for an additional 2 minutes, until fish is opaque and flakes easily with a fork
    • Remove fillets from pan and transfer to a warmed plate, tent loosely with foil
    • Reduce skillet heat to medium-low, add minced garlic, and cook gently for 30 seconds, stirring, until fragrant but not browned
    • Pour in dry white wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly
    • Add lemon juice and remaining tablespoon of butter and olive oil, stirring until sauce is smooth and slightly thickened
    • Taste and adjust seasoning with salt and pepper if needed
    • Return fillets briefly to pan to coat with the sauce, then remove immediately
    • Plate fillets, spoon sauce generously over the top
    • Garnish with chopped fresh parsley
    • Serve immediately, ideally with steamed seasonal vegetables or baby potatoes on the side
    • For an elegant plate, angle fillets slightly, nap with sauce at the base, and finish with a fine parsley sprinkle
    • Serve with a chilled glass of the same dry white wine used in cooking for pairing