British Dover Sole

One of the most prized fish from our shores Read more


  • 400g
    Serves 2

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Dover Sole is prized for its taste and texture, it is simply one of the most show-stopping, luxurious species from our shores. 

We love to cook Dove Sole under the grill with a good pinch of pure sea salt and a simple caper butter. Certainly with this fish, the more simple, the better. 

What makes Dover Sole so sought after is its incredible taste and texture, it is without a doubt the most flavoursome of all the Sole family. It is delicate and sweet with a firm texture and small flakes. 

These days Dover Sole stocks are incredibly well managed thanks to a successful Sole Recovery Plan as well as the 'Trevose Bank Closure' (active closure of areas of the North Cornish coast that protects spawning sole from winter to spring). The species is in abundance on our shores and is rated 2 by the MSC and Cornwall Good Seafood Guide. Dove Sole is some of the best seafood from our shores and is a real treat that we should celebrate. 

Dover Sole is commonly found throughout the coastal waters of Devon, Cornwall and Dorset. They inhabit sandy and muddy areas, burying down into the seabed, lying in wait during the day and actively feeding at night. Dover Sole have been known to live for up to 40 years, but today are rarely caught above 15 years of age. They are a migratory species and leave the shoreline in the winter, returning in the spring. 

Each fish weighs approximately 400g. 

Dover Sole (FISH)

Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  


Rub the sole with a little oil and lightly season with pure sea salt. Place the fish on a sheet of greaseproof paper in a raosting tin. 

Place the roasting tin under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide the, cook the flatfish for 10 minutes. You don’t need to turn the Sole as the heat of the grill will cook it through.

Pan Fried

Rub the sole with a little oil and lightly season with pure sea salt. Into a hot pan place the sole. Cook skin-side-down for 5 minutes. Turn over and then cook on the other side for 3 minutes.

All our fish is caught at its best and blast frozen at the quayside. 

Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.

Wood Oven Roast Dover Sole with Asparagus, Thyme, Lemon & Butter, by Gill Meller

Simple cookery is all that is really needed for this beautiful fish. You don't need a wood oven in the garden, this recipe works just as well in a conventional oven. 

View recipe

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