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Grilled sole recipe

Grilled Dover Sole

An easy fish recipe

Preparation15 Mins
Cooking Time10 Mins

My favourite dishes are the simplest ones, and this is a very easy fish recipe. What can be better than a beautifully grilled Dover Sole? Please ensure you source your fish responsibly, so you protect the future of our marine aquaculture and the livelihood of our fishermen. Dover sole (or king of the soles) has a crisp white flesh, firm to the touch and an almost sweet taste. But we all know that sole is expensive, so you could always replace it with plaice or megrim sole. But as the fish is cooked so simply, it is crucial that you get the very freshest fish you can find. The smoked paprika and lemon butter can be made a few days ahead and frozen, tightly wrapped in cling film.

Ingredients Required

For the butter:

Butter, unsalted, room temperature
Red chilli, finely-chopped
Paprika, smoked
Lemon juice

For the fish:

Dover Soles (350 -450g each), dark skin peeled off and fins trimmed, (ask your fishmonger to do this for you)
Plain flour for dusting
1 pinch
Sea salt and black pepper

Cooking Method

Chef tips

"If you don’t have a char-grill, brush the fish with either extra virgin olive oil or melted butter, season the fish and cook under a pre-heated grill or directly in the oven."

"You could try this recipe with different flavoured butters:

- Anchovy butter: 100g butter, unsalted and softened, plus 30g canned anchovies, drained

- Garlic and parsley butter: 100g butter, unsalted and softened, plus 3 cloves garlic, puréed, and 10g of flat-leaf parsley, chopped"


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Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.

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