Dover Sole Meunière

Delicate, flaky Dover sole is the star of classic French sole meunière, a bistro favorite, traditionally served with brown butter and lemon. Here, chef Alexia Duchêne of Le Chêne in New York City cooks the fish whole, then carefully debones it for a dramatic presentation. Finished with butter, lemon, capers, parsley, and dill and served alongside tender asparagus, it’s an elegant dinner that’s surprisingly achievable at home.Tips for making Dover Sole MeunièreWhat is Dover sole? Are there alternatives?Dover sole is a mild, delicate flatfish prized for its tender, flaky texture and sweet flavor. Because its flavor is so subtle, it’s traditionally prepared simply with butter and lemon. If you can’t find Dover sole, fluke or skate wing make good substitutes.Can I use fillets instead of a whole fish?Yes. Cooking the fish whole makes for an impressive presentation, but your fishmonger can fillet it for you, or you can buy Dover sole fillets (or other flaky white fish fillets) and prepare them the same way. The butter, lemon, and caper sauce works well either way.No. A long oval fish pan comfortably fits a whole Dover sole, but a large skillet or medium Dutch oven works just as well. Choose a pan wide enough for the fish to lay flat.For more French classics, check out the following recipes: Bistro-Style Croque Monsieur, Poulet Rôti, and Ratatouille