Sole Dore Seafood Dish

Sole Dore Seafood

Robert Kirk / iStock / Getty Images Plus 

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
638 Calories
24g Fat
68g Carbs
41g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 638
% Daily Value*
Total Fat 24g 31%
Saturated Fat 12g 59%
Cholesterol 319mg 106%
Sodium 1008mg 44%
Total Carbohydrate 68g 25%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 41g
Vitamin C 104mg 521%
Calcium 138mg 11%
Iron 5mg 30%
Potassium 788mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sole Dore is a seafood dish named after a village in Sheffield, England, and is a wonderful way to enjoy the delicate flavor of sole. This fish is a good choice for a quick dinner, because the fillets are thin and flaky, and don't take more than a few minutes to cook. 

Sole can be substituted with other, similar kinds of fish such as flounder, and even heavier fish like grouper, haddock or halibut, depending on availability in your area. You may want to adjust cooking times accordingly; the less flaky the fish, the longer it will take to cook. 

The sole is sautéed in butter after a light egg batter and finished with an easy lemon caper sauce.


  • 1 1/2 pounds sole fillets

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups all-purpose flour

  • 4 large eggs

  • 4 tablespoons (2 ounces) unsalted butter

  • 1 tablespoon capers

  • 1/4 cup lemon juice

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon unsalted butter, cold

  • 4 lemon wedges

  • Parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Rinse the sole fillets and pat dry with paper towels. Season the fillets on both sides with salt and fresh ground black pepper to taste.

  3. Beat the eggs and set aside.

  4. Put the flour in a separate, shallow dish or bowl, and place next to the bowl with the beaten eggs.

  5. Dredge the fish fillets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs.

  6. Turn the sole fillets in the egg to coat both sides, and leave in the egg.

  7. Take care handling the fillets, as they'll fall apart easily if they become too soggy. 

  8. Once all the sole fillets are floured and transferred into the dish of eggs, place in the refrigerator until needed.

  9. In a large nonstick skillet, melt the butter over medium to low heat, until it begins to sizzle slightly.

  10. Lift the sole fillets out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven.

  11. When all the sole fillets are cooked, turn off the heat, and add the capers, lemon juice, parsley, and cold butter to the pan. This will be your lemon caper sauce. 

  12. Whisk the ingredients briskly until the butter melts. Taste for salt and pepper, and adjust.

  13. Place the sole on four warm plates, and spoon over the lemon caper sauce.

  14. Serve with lemon wedges and garnish with parsley.

  15. Enjoy.

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