Grilled Dover Sole with Lemon Butter
Why this recipe works
- Fast cooking: Thin sole fillets cook in just a few minutes, making this well suited to a quick dinner.
- Bright but buttery: Lemon zest and juice cut through the richness of the butter without overwhelming the delicate fish.
- Classic finish: Warm lemon butter, parsley and black pepper keep the flavour clean and let the sole remain the focus.
Get the most out of this recipe
Timing notes
- Prep before grilling: Have the lemon butter, parsley and plates ready before the fish goes on the grill, as the fillets cook very quickly.
- Serve immediately: Dover sole is best eaten as soon as it is cooked, while the flesh is moist and the lemon butter is still glossy.
Common mistakes
- Do not overcook the fish: Remove the fillets when they have just turned opaque and flake easily; delicate sole dries out quickly.
- Start with a hot, clean grill: Preheating and cleaning the grates helps the fish release more easily and reduces the risk of tearing.
- Keep the butter gentle: Warm the lemon butter over low heat without letting it bubble so the flavour stays fresh and the finish remains smooth.
Ingredient notes
- Choose even fillets: Fillets of similar thickness will grill more evenly and are easier to turn without breaking.
- Adjust the lemon to taste: Add lemon juice gradually so the butter tastes bright rather than sharp.
- Use fresh herbs: Fresh parsley gives a cleaner, lighter finish than dried herbs in such a simple dish.
Serving ideas
- Simple sides: Serve with new potatoes, steamed greens or a crisp green salad to keep the meal light.
- Extra lemon: A lemon wedge on the side lets diners sharpen the buttery sauce at the table.
- Wine pairing: A crisp dry white wine works well with the lemon butter and delicate fish.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to medium-high and clean the grates well. Finely zest the lemon, then cut it in half and squeeze out the juice. Finely chop the parsley.
- Melt the butter in a small saucepan over low heat, then stir in the lemon zest and 1 tbsp lemon juice. Keep it warm on the lowest heat so it stays melted, without bubbling. Taste and add a little more lemon juice if you want it sharper.
- Brush the sole fillets lightly with the olive oil, then season both sides with the fine sea salt and black pepper. Place the fish on the grill and cook for 2 to 3 minutes, then carefully turn with tongs. Grill for a further 1 to 2 minutes, until just opaque and lightly charred at the edges.
- Transfer the fish to plates and spoon over the warm lemon butter so it melts into the fillets. Scatter with the chopped parsley and finish with a final twist of black pepper. Serve straight away.
Recipe notes
Tips
- If the fillets are very thin, reduce the cooking time and turn only once; they are ready when the flesh turns opaque and flakes easily.
- To help prevent sticking, make sure the grill is hot and the grates are well oiled before adding the fish.
Substitutions
- Replace Fresh parsley with Fresh chives for a milder, oniony finish.
- Replace Olive oil with Extra-virgin olive oil for a fruitier flavour.
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 with any remaining lemon butter until piping hot, or enjoy cold in a salad.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Milk
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