We’re not going to lie to you: we’ve got spring fever. And what better than light, versatile Dover sole with a refreshing spring-inspired sauce to make us feel better.
There’s something really special about this fish, and if you’ve not had it, we highly suggest you give it a try. It’s the non-fish lover’s fish: moist, not oily and a bit sweet. Dover sole is a weight watcher’s dream because it’s high in protein and low-fat. It soaks up all the goodness of what you prepare it in, making it a go-to throughout the year.
Dover sole has been one of our most popular items since we opened the doors, and we’re going to give you the inside scoop on how to cook it—and serve it—to impress at home.
First things first: you prepare the whole fish, skin on—and it couldn’t be easier. When you purchase it from your favorite fishmonger or the fish counter in a good supermarket, it’s already been gutted and cleaned—the hard work’s been done for you. We recommend grilling it:
- Heat the grill to medium high.
- Stuff the fish with fresh herbs of your choice, lemon slices and orange slices (sliced thin!).
- Rub the skin with a bit of olive oil (don’t drench it or you’ll get flare-ups) and hit it with some salt and pepper.
- Place it on the grill and cook 5–8 minutes on each side; check for flakiness to see if it’s done.
Since you’ll want to make this fish all year long, you can also:
- Pre-heat the oven to 350 degrees.
- Stuff and prepare the fish as above, but pan-sear it about 3 minutes on each side in a little bit of olive oil.
- Finish it off in the oven, checking for doneness, after 15 minutes.
Dover sole does well with the classic meuniere sauce, a velvety mix of lemon, butter and capers whipped into a froth (remember the lemon on the side!). But when citrus is plentiful, try a simple sauce of macerated segmented oranges, grapefruits and limes. It’s delightfully refreshing!
Now to the prep and the wow factor. Dover sole begs to be prepared tableside (which makes it a Vickers Restaurant classic):
- Removed the stuffed herbs and citrus and discard.
- Open or “unfold” the fish, and using a very flat knife and a spoon, dislodge the spine and remove.
- Gently use the flat knife to remove any additional bones.
- The fish filet will now separate easily from the skin; move it onto a plate and check it for additional bones.
- Top with whatever sauce you fancy at the moment, with wedges of lemon on the side.
Friends and family will be asking for invitations chez vous once they learn whole fish is on the menu—and Dover sole, no less. Tell them to bring the wine and it’s a deal. Enjoy!
Vickers Restaurant serves traditional Continental cuisine with classic French flair. Indulge in attentive service and outstanding menus in quaint and comfortable surroundings. The same European service is available through our stellar event planning service. Whether it’s a romantic dinner for two or a wedding for 150, you can rest assured you’ll enjoy the highest level of care and attention to detail. Join us for happy hour, dinner and live piano on Fridays and Saturdays—we’ve got the area’s most extensive European wine list and excel at vintage cocktails. In season, relax in our outdoor garden for drinks or dinner. Vickers is the perfect spot for fine food, cocktails and entertaining.