Pan-fried Dover sole

Pan-fried Dover sole

Sogliola in padella

By
From
Venice
Serves
2
Photographer
Helen Cathcart

Trattoria La Madonna does pan-fried sole so well that I went there for lunch with my friend Juliet only to go back in the evening so she could eat it again. The sole had the lightest dusting of flour, then it was quickly fried and served simply with lemon. Dover sole is usually gutted as it is landed but do wash it well and make sure there is no remaining blood inside. Dover sole is a flat fish whose skin is a grey-brown colour on the top side and creamy coloured on the underside. It is usually cooked with the darker top skin removed but the bottom skin left on, so ask your fishmonger to remove the grey skin for you or do it yourself. Make a shallow cut through the grey skin just above the tail and pull it away from tail to head using a cloth to grip the skin tightly while holding the tail with the other hand.

Ingredients

Quantity Ingredient
2 x 250g dover soles, grey skin removed
salt
freshly ground black pepper
60g ‘00’ or plain flour
3 tablespoons olive oil
1 garlic clove, lightly crushed but still whole
50g salted butter
1 small lemon, juiced
1 tablespoon parsley, finely chopped

Method

  1. Preheat the oven to 180°C. Season the fish and dip them into a bowl containing the flour. Pat the fish to get rid of the excess; this is really important so that the fish only have the lightest covering of flour. Heat the oil and garlic clove in a large frying pan over a medium heat. When the oil just starts to smell of garlic add the fish and brown the skinless side only, around 2 minutes a side should do it. Transfer the fish to a baking tray lined with parchment paper and put into the oven for 12–15 minutes until cooked. To test for this use a dinner knife and push it between the spine and the flesh. If the flesh twists away easily from the spine the fish is cooked.
  2. Meanwhile melt the butter in a saucepan then add the lemon juice and parsley and shake to combine. Add 1 tablespoon of water and shake again. Put the fish onto a warm plate and serve with the sauce.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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