Dover Sole Meunière by Chef Maxwell

Dover Sole Meunière by Chef Maxwell

Indulge in the expertise of Chef Maxwell, a dear friend of Wright Brothers Wholesale, with his 'Dover Sole Meunière,' also known as 'Miller’s style.' The name pays homage to the light dusting of flour the fish receives before its frying process. 
  • Time 27minutes
  • Serves 1
  • Difficulty Easy


1 Dover Sole, skinned and trimmed

Flour seasoned with salt and pepper 

Neutral flavoured oil

75 g butter

1 lemon, juice

1/4 lemon segments

2 Tbl capers

1 Tbl Parsley

Pinch Maldon Salt

Lemon for garnish


  1.  Take the fish out of the fridge 15 minutes before cooking.
  2. Dredge the fish in seasoned flour.
  3. Heat oil over medium heat in a nonstick pan.
  4. Cook the fish on the presentation side until nicely browned (about 3-4 minutes), then flip.
  5. Cook on the other side for one minute.
  6. Add 50g butter, baste the fish for about a minute – the butter should brown but not burnt.
  7. Rest the fish on a plate.
  8. Add lemon juice, capers, and lemon segments to the pan.
  9. Season with salt.
  10. Add parsley and 15g butter, swirling to emulsify.
  11. Garnish the fish with your sauce and enjoy!

All Recipes