Recipe courtesy of Gary Hoffman


  • Level: Easy
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 1 serving
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1 fresh Dover sole, cleaned

1 cup flour

1 1/2 ounces olive oil

Salt and pepper (to season flour)


2 ounces whole butter

1/2-ounce white wine

1/2 lemon, juiced

1 tablespoon chopped parsley

Salt and pepper, to taste


Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.

Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

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