Grilled Dover sole with béarnaise sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Despite its high price, Dover sole is one of the best-selling fish on restaurant menus. It’s perfect if you want something simple, light and clean to eat, but do expect to pay double what you would for a portion of normal fish.


  • 4 Dover soles, each about 500 g, black skin removed
  • flour, for dusting
  • olive oil for coating


  1. First make the béarnaise sauce: place the vinegar, shallot, herbs and peppercorns in a saucepan with 3 tablespoons of water and reduce the liquid by boiling for a few minutes until there is no more than a dessertspoonful. Strain through a sieve and leave to cool.
  2. In a