Grilled Dover Sole with Brown Butter and Capers
Why this recipe works
- Fast cooking: Thin sole fillets cook very quickly, making this a strong choice for a simple dinner with minimal active time.
- Sharp, clean balance: Lemon juice and capers cut through the richness of the brown butter without overwhelming the delicate fish.
- Simple ingredients, clear flavour: Nutty butter, light char, briny capers and fresh parsley create a classic seafood finish with very little added complexity.
Get the most out of this recipe
Timing notes
- Have everything ready: The fish and butter both cook quickly, so keep the capers, lemon and parsley prepared before the sole goes under the grill.
- Serve immediately: This dish is best eaten as soon as the brown butter is spooned over, while the fish is hot and the sauce is still glossy.
Authenticity notes
- Meunière-style finish: The brown butter, lemon and parsley recall sole meunière, though this version grills the fish rather than coating and pan-frying it.
- Capers add briny contrast: Capers are a common partner for lemon-butter seafood sauces, adding saltiness and acidity against the richness of the butter.
Common mistakes
- Overcooking the sole: Sole is lean and delicate, so remove it as soon as it is just opaque throughout; it can dry out quickly if left under the grill.
- Burning the brown butter: Once the butter smells nutty and turns deep golden, take it off the heat promptly, as the toasted milk solids can darken fast.
- Using a lukewarm grill: A properly preheated grill helps the fish colour quickly and release more cleanly, reducing the risk of tearing the fillets.
Serving ideas
- Simple sides: Serve with steamed new potatoes, green beans, asparagus or a crisp salad to keep the focus on the fish and butter sauce.
- Wine pairing: A crisp, unoaked white wine works well with the lemon, capers and delicate sweetness of the sole.
Equipment you'll need
Ingredients
Instructions
- Preheat the grill to medium-high heat. Pat the sole dry, then brush both sides with the olive oil.
- Grill the sole for 1 to 2 minutes per side, depending on thickness, until lightly charred and just opaque throughout. Transfer to warm plates.
- Meanwhile, melt the butter in a small saucepan over medium heat and cook, swirling, until it smells nutty and turns golden brown with toasted milk solids. Take off the heat as soon as it reaches a deep golden colour so it does not burn.
- Stir the capers into the brown butter, then squeeze in lemon juice to taste. Spoon the hot sauce over the fish and finish with the parsley and a little extra lemon juice if you like.
Recipe notes
Tips
- For the cleanest grilling, make sure the grill is fully hot before the fish goes on and avoid moving it until it releases easily.
- Brown butter can go from golden to burnt quickly, so keep the heat moderate and remove it from the hob as soon as it turns nutty and amber.
- If serving anyone vulnerable, ensure the fish is cooked until fully opaque and piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh dill for a more aromatic, aniseed finish.
- Replace Lemon with Lime for a sharper, more tropical acidity.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat until piping hot, adding a squeeze of lemon to refresh the sauce.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Milk
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