Wild Dover Sole

8 – 10 Wild Dover Sole filets
1 medium stalk of organic dill weed
3 tablespoons unsalted butter
¼ cup white wine
½ cup spring water
It is important to note, this fish is extremely delicate, both in flavor and in flesh and is very easy to overcook. Filets shrink significantly upon cooking so generally size dependant, two to four filets per person are needed for a meal.
Wash fresh Sole, towel dry. In a large frying pan, bring to just shy of bubbling on surface of pan, all liquid. At this point, add butter and stalk of dill weed. Place filets into pan, do not attempt to turn. Using a spoon, spoon warmed liquid onto the top surfaces of the Sole that may not be completely covered. Cooking time will be somewhere between 2 – 4 minutes do not overcook. The Sole will continue to cook for approximately 1.5 minutes once removed from the pan – remember this! Carefully remove from the pan using a fish spatula, serve immediately. Garnish with salt, cracked black pepper and fresh lime juice to taste.


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