Preparing a Whole Dover Sole

To prep the 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.

We currently stock two Dover Sole options which you can try today! Follow this link for the wild caught Dover Sole. Follow this link for the Farmed European Dover Sole.

If you do try either of our Dover Sole options we would love to hear what you think about it.

Feel free to leave us a comment or a review on our Facebook Page or tag us @browntradingco in a picture of you preparing/presenting/eating the fish on Instagram.

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