Dover Sole with Sauce Noilly Prat



  • 2 fillets of Dover Sole

 Ingredients for the sauce

  • 3 tbsp butter
  • 2 cloves of garlic
  • 2 tbsp finely chopped shallots
  • 1 tsp died tarragon
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 60ml Noilly Prat
  • 1 lemon juice
  • 1 tbsp fresh parsley


  1. Preheat the oven to 190C/375F/Gas 5.
  2. Heat a griddle pan until very hot.
  3. Season the fish with salt and black pepper and place onto the griddle pan for one minute until just marked.
  4. Remove the fish and turn 90 degrees before placing it back on the griddle pan (this will create a criss-cross griddled appearance).
  5. Cook for a further minute then place the whole griddle pan into the oven for 8-10 minutes until cooked through.
  6. Remove and place on a serving plate
    1. For the Sauce
  7. Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes.
  8. Season with tarragon, salt and white pepper.
  9. Increase the heat to medium, and stir in the white wine and lemon juice.
  10. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley.
  11. Pour over your favorite white fish before serving.

Serve with parsnip crisps, broad beans, lemon, a small but interesting mixed salad and rice.