The Dover sole has always been considered by far the best of the flat fish, its flesh being firm, white and delicate of flavour. The cooking is often overcomplicated, especially in more classical dishes. Here I have suggested quite a few ways to use this fish, but what could be better than serving it grilled with a wedge of lemon.
After standing for a day or two, the flesh of the sole improves due to some chemical change in its makeup. Skinning a Dover sole must be the easiest thing yet, as the skin will just pull away from the meat. This cannot be said of all the soles – lemon sole will not do this, but nevertheless it is a fine substitute for the real thing.