Grilled Dover Sole

Preparation info
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By Tom Parker Bowles

Published 2013

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For me, the sole is the greatest of all fish – with a price to match. That wonderful, near-gelatinous texture, the sweet, faintly uric flesh. Forget Escoffier and his 155 ways with this beautiful flat fish. You want it grilled, with butter and a good squeeze of lemon. This is a treat and demands to be served with peas and sautéed waxy potatoes.