Dover Sole Solea solea

A highly regarded flatfish and the ‘king’ of the soles, having a firm, velvety texture and sweet, mellow taste which actually improves a day or two from being caught.


A long, slipper-shaped flatfish with a small head, light-brown mottled skin and a creamy underside. The skin is similar to a cat’s tongue, as it’s coarse to the touch when brushed from tail to head.


Range from 350g-1kg


UK waters


Best availability in spring and autumn months

Oil Content


Price Guide


Portion Size

Whole; fillets


Lemon sole

How To Cook

It’s traditionally skinned on the darker side only, leaving the white skin of the underside in place before cooking on the bone. The skin separates easily from the flesh and the flesh falls easily from the bone. Best cooked simply whole or as fillets, either grilled, pan-fried or poached. Ideal with simple sauces, butters and delicate flavours.

Fish Fact

The dover sole possess a concertina mouth which dislocates and protudes to enable it to pick up objects from the seabed.

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