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    • Yummy Pan-Fried Dover Sole

    Yummy Pan-Fried Dover Sole

    Mark Sharron
    Easy
    20 minutes
    2

    Served with crisp new potatoes accompanied by a tasty tomato compote, this delicious recipe for pan-fried Dover sole will satisfy any fish lover. This is a great recipe for a quick fish dinner you can whip up in no time at all. In less than 30 minutes, you can make this meal!

    You can either cook this fish in the oven or in a large frying pan.

    Served with potatoes, broccoli, and rice, this is a quick dinner that assembles quickly. This recipe will work for fish of any kind, including snapper, calamari steaks, or tilapia.

     

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    Ingredients

    • For the compote:
    • 3 tablespoons of olive oil
    • 2 shallots, chopped
    • A pinch of sugar
    • 250g cherry tomato, cut in half
    • 1 tablespoon of white wine vinegar
    • An ample amount of fresh parsley leaves, coarsely chopped
    • For the fish:
    • 200g of all-purpose flour
    • ½ teaspoon of cayenne pepper
    • 2 Dover soles (approximately 350g for each fish)
    • 5 tablespoons of sunflower oil
    • 50g of butter, cut into cubes
    • One-half lemon
    • Salt and black pepper to taste
    • Serve with buttered new potatoes

    Method

    • Step-by-Step Method: Yummy Pan-Fried Dover Sole
    • Gather all ingredients and equipment needed, including two frying pans (if available), a small saucepan, three shallow plates, tongs, a spatula, chef’s knife, and chopping board
    • Rinse the cherry tomatoes and halve them, chop the shallots finely, and coarsely chop fresh parsley leaves
    • In a small saucepan, heat 3 tablespoons of olive oil over medium heat
    • Add chopped shallots and a pinch of sugar to the pan, sweat gently, stirring occasionally, until softened and translucent (about 2–3 minutes)
    • Add the halved cherry tomatoes to the shallots, cook for 2–3 minutes until just beginning to soften
    • Deglaze the pan with 1 tablespoon of white wine vinegar, allowing it to reduce for another 2–3 minutes until slightly syrupy
    • Remove the compote from heat, stir in chopped parsley, season with salt and black pepper to taste, set aside and keep warm
    • On a baking tray or large plate, combine the all-purpose flour with ½ teaspoon cayenne pepper, a pinch of salt, and black pepper; mix well
    • Pat both Dover soles dry with kitchen towel, season lightly with salt and pepper on both sides
    • Dredge both fish in the seasoned flour mixture, pressing gently to coat evenly and shake off excess
    • In a large non-stick frying pan, heat 5 tablespoons of sunflower oil over medium-high heat until shimmering but not smoking
    • Place the Dover soles in the hot oil (cook one at a time if necessary to avoid crowding), and fry for 3–4 minutes per side, turning carefully with a spatula or tongs, until golden brown and cooked through
    • During the last minute of cooking, add the butter cubes to the pan and spoon the foaming butter over the fish for added flavor and color
    • When cooked, transfer the fish to a plate lined with paper towels to drain excess oil
    • Squeeze half a lemon over the top of the fish just before serving
    • Plate the Dover soles with a generous spoonful of the warm shallot and cherry tomato compote alongside
    • Serve immediately, garnished with extra parsley if desired, and accompany with buttered new potatoes for a complete meal