To prep the Dover Sole:
Cut off the tail. Remove the ventral and dorsal fins (the fins that run along the sides of the fish), the pectoral fins (small fins at the base of the head), and anal fins (near the rear of the fish’s belly. Use kitchen shears to cut out the gills under the flap at the base of the fish’s head. Discard the fins and gills.
This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.
If you do try either of our Dover Sole options we would love to hear what you think about it.