You'll now be able to 'catch' a supermarket version of the giant Dover Sole in Morrisons - usually only seen in posh restaurants. Weighing in at 800g+, compared to 170g and 300g for an average sized fish[i], the large Dover Soles are up to 40cm in length -  so you may need a large frying pan to cook one.

Available from 200 Morrisons fish counters until 7th October, one giant Dover Sole will easily feed two people

“Dover Sole is one of the world's most luxurious fish. We work closely with British fisherman, which means that we have been able get our hands on this catch. We’re pleased to offer our customers this exclusive fish so more of them can try it.” 
Seafood buyer Sarah Bell

The monster fish is caught off the coast of Devon and Cornwall, and is Dover Sole is in season between September and October, and  Morrisons skilled fishmongers will be able to offer customers cooking tips...as well as skin, fillet and debone the fish if you need them to.

Dover Sole Facts

  • The name Dover sole is said to originate from its high demand in the 1800s from upper class London. A regular stagecoach service ran several times a day to take the fish from the ports of Dover to the capital.
  • Dover Sole has crisp white flesh that is firm to the touch, and dark brown skin. It has a longer and narrower shaped body than other flat fish.
  • Dover Sole is typically cooked whole on the bone.

Our Recipe Recommendation: Dover Sole with Parsley & Lemon Butter Sauce

You’ll need quite a large frying pan for this dish, so the fish can lie flat while cooking and brown evenly. This recipe will easily feed two, serve this simply with boiled potatoes and steamed greens: broccoli, curly kale or spinach are ideal.

For the Dover Sole

  • 1 x Whole Large Dover Sole, (either skinned on both sides, or scored)
  • 25g plain flour, seasoned with salt and pepper
  • 50g unsalted butter, plus extra for greasing

For the Sauce

  • 1 small lemon cut into pieces with the skin and pith removed.
  • 2 tbsp dry white wine
  • 1 tbsp white wine vinegar
  • 25g shallots, very finely chopped
  • 1 tbsp double cream
  • 75g chilled unsalted butter, cut into 1cm pieces
  • 1½ tsp small (nonpareille) capers, drained and rinsed
  • 1 tbsp chopped curly leaf parsley

Preparation

To prepare the butter sauce...

Put the dry white wine, white wine vinegar, shallots with about 6 tablespoons of water in a saucepan. Bring to the boil, then reduce the heat until the liquid has reduced to about 2 tbsp. Add the cream and simmer for a little longer until the liquid has reduced back to 2 tbsp, keep to one side until needed. 

To prepare the fish...

Trim away and discard the thin frills from either side of each fish, then cut away the head if you wish. You can ask your Morrisons fishmonger to do this for you. Season the fish lightly on each side with salt and pepper. Set aside.

Cooking

  1. Heat the oven to 200ºC/fan180ºC/gas 6.
  2. Heat a non-stick frying pan over a medium heat.
  3. Add half the 50g butter to the pan and melt without letting it brown.
  4. Dust the fish in the seasoned flour and knock off the excess.
  5. Increase the heat under the pan to high. When the butter is foaming, lay the floured fish in the pan, top-side down, and cook for 2 minutes or until nicely browned.
  6. Carefully turn the fish and cook for 2 minutes on the other side, then transfer to a buttered baking tray.  Slide the baking tray into the oven and bake for 7-8 minutes.
  7. Just before the fish is ready to come out of the oven, return the sauce to a high heat. Gradually whisk in the remaining butter, a few pieces at a time, until the sauce is smooth and thick.
  8. Season with a little salt and some pepper, then stir in most of the capers, parsley and the lemon pieces. Remove from the heat, this doesn’t make lashings of sauce but enough to pack a real rich punch of flavour.
  9. Take the fish out of the oven and check that is cooked through (the flesh close to the head should lift away easily from the bones).
  10. Lift the fish onto warmed plates and spoon the butter sauce down the middle of each. Sprinkle over the remaining capers, parsley and lemon segments.

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