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Lemon Baked Dover Sole

Lemon Baked Dover Sole Lemon Baked Dover Sole Lemon Baked Dover Sole

A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor.















13 ounces sole fillets
3 1/4 ounces each fillet
2 teaspoons butter
or non-fat margarine, melted - olive oil works too
2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons parsley leaves
fresh, chopped
teaspoon black pepper
teaspoon paprika
to taste


Rinse fillets thoroughly in cold water; pat dry with paper towels, season each side lightly with salt and set aside.

Combine melted butter (or olive oil) and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container.

Dip fillets in butter/lemon juice mixture and dredge in flour mixture.

Transfer fillets to a nonstick baking sheet, and drizzle any remaining butter/lemon mixture over fish. Sprinkle fillets with paprika.

Bake at 375℉ (190℃). for 15 to 20 minutes or until fish is golden brown and flakes easily when tested with a fork.


If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.


* not incl. in nutrient facts

Add review




Absolutely awful. No wonder the submitter is anonymous, I wouldn't want my name associated with this recipe either.

almost 13 years ago

You must of made d it wrong or didn't have fresh Dover! This is absolutely a Keeper recipe!*****

I made this recipe several times, it works very well for me, maybe you made some mistakes on your steps, and it was tasty.

almost 13 years ago


I agree this was just awfull!!!! Fred.

over 12 years ago


Just tried this after reading some of the negative comments. Not sure what their problem is, it turned out as expected for me, nice gentle lemon butter flavor to the fish. Clean fresh taste certainly not awful, please...

over 12 years ago

Try adding Lemon Pepper?

about 10 years ago

Maybe I did something wrong, tasted like mush!!

over 5 years ago

Maybe the cooking time was too long?


Mush. ? Cooking time was way too long. Sole is a very quick fish to prepare.

over 5 years ago

Well, after reading some of these negative comments, I think the culprit might be that you didn't dry the fish enough... since you said it came out mush!?!... On the positive side, I've made sole like this and it is very light and great for you! Have a Great Day!.

over 4 years ago

United States

Mine came out like mush also ..BUT I didn't do it right and the fillets were very very thin...from TJ'sZE

over 4 years ago

United States

I should have added it's wasn't TJ's fault was totally me screwing it up ...these are very thin fillets ....does anyone have any ideas how I can fix the other package? N

over 4 years ago

United States

I've had "Dover sole"that did turn out like mush but I always cook it the same way. I'm guessing that yours & my bad experience was due to 1 of 2 reasons. Either the fish you got was not really Dover sole but a cheaper more available fish or it was very old when purchased.

about 4 years ago

United States

4 teaspoons total of butter and lemon juice seems very stingy. And there's supposed to be enough to drizzle afterwards?

almost 4 years ago

I'm not a good cook and I didn't follow this exactly to the letter but mine did come out mushy. I also had used gluten-free flour which I'm not sure contributed to it. My fillets were quite soft and thin as well. The flavor was pretty good though.

over 3 years ago

Tried this tonight and it was very. I did increase the amount of butter and flour.

over 3 years ago

This tasted terrible !

about 3 years ago

Twenty minutes at 375 might be too hot for Dover Sole, which is a very thin fish. Try 350 (preheated) for 12-15 minutes. Also, don't substitute olive oil for the butter and try skipping the flour (if you use too much, it could be the source of your "mush"). Instead, add a few capers or a wee bit of finely chopped cherry tomatoes. The thing with Sole is, less is more.

almost 3 years ago

I used too much flour first time and felt it had the "mush" feel - next time did it with a whisper of flour and it was wonderful!

This dish was awful; I’ll either put it in soup or throw it away!

over 2 years ago

Mushy, did you dry it after thawing on paper towels. 10 to 15 minutes at 350 and just a dusting of flour, you are not breading it like you are deep fat frying it. I do this in a foil packet and it is wonderful. Butter, parsley and lemon, if it tasted bad it was your fish.

over 2 years ago

Very nice recipe

over 2 years ago

If you are cooking this after it's been frozen, you've had it. It has to be as fresh as fresh or it will always be mushy.

over 1 year ago


UK Dover sole is a different, Firmer fish. Lives in shallower water. Hence it's popularity. USA 'Dover sole' fish are more mushy anyway.

over 1 year ago

I just made this with Atlantic wild-caught frozen filets from Costco, used Bob's Red Mill gluten free flour 1:1 blend, and it turned out perfectly. I drained the filets for about 20 mins on paper towel. Cooked @ 325 convection for 15 mins.

over 1 year ago


This was a horrible waste of fresh Dover sole. Ingredient amounts did not even cover 6 oz. of fish. Fish was very mushy and tasted more like flour than any other flavors. Would not recommend or make again.

10 months ago

Pamela Hooper

Dip fresh filets In milk then whipped eggs .dash with salt pepper and squeeze of lemon .. dredge in flour..both sides… melt butter in frying pan and cook until golden and turn over until golden .. soooo good

8 months ago

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 13722% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 110mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 45g
Vitamin A 4% Vitamin C 3%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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