Dover Sole is a long flat fish with a small head. It has a light brown mottled skin and a creamy underside.

Dover sole is a flat fish and can weigh up to 2lb, it tastes delicate but flavourful with a meat-like texture. It is traditionally skinned on the brown mottled side, leaving the creamy underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.

Dover sole is caught in the North Atlantic from the Mediterranean to the North Sea, according to many experts, Dover sole is now over-fished and is, therefore, becoming unsustainable. You can purchase sustainable sources of Dover sole which are caught in the English Channel, make sure that you look for the distinctive blue MSC logo.

Typically, Dover Sole is gutted prior upon landing, but if you have to do this, this is a quick and easy task. Dover sole is a versatile fish that can be used in a variety of dishes.

What does Dover Sole taste like?

Dover Sole has a meat-like texture and has a mild but sweet flavour.

When is Dover Sole in season?

Dover Sole is available all year round but typically the breeding season for Dover Sole is between April and June and it is recommended that you don't buy this fish during this time. It is recommended that you only purchase MSC certified Dover sole from the eastern English Channel

How do you cook Dover Sole?

It can be cooked whole or as individual fillets, and can be pan-fried, grilled, roasted or poached. Traditionally, Dover Sole is best cooked on the bone,  with the upper light brown mottled skin cut off prior to cooking.

What goes well with Dover Sole?

There are many things that go well with Dover Sole, this can be made simply with a squeeze of lemon, some garlic butter or you can cook it a 'la meunière' (in a flour coating). It can be served with a green salad, potatoes or rice.

Dover Sole Recipes: