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Dover Sole with White Wine Caper Sauce

Dover Sole with White Wine Caper Sauce

15 Minutes
20 Minutes

4 (6 ounce) Dover sole fillets

Extra Virgin Olive oil to drizzle

Salt and pepper to season

1/4 cup freshly squeezed lemon juice

1/2 cup chicken stock

1/2 cup dry white wine

3.5 ounces capote capers, drained

4 Tablespoons organic butter

1/2 teaspoon salt


Preheat the oven to 400° degrees.  Line a sheet pan with parchment paper. Lay the Dover sole onto the parchment and drizzle each piece with a little olive oil and sprinkle lightly with salt and pepper.  Place the pan into the oven and bake for 8-10 minutes.

Add the lemon juice, chicken stock, white wine, and capers to a small sauce pan over high heat.  When the mixture comes to a boil, reduce the heat and simmer for 8 minutes, the liquid should be reduced by half.  Remove the pan from the heat and whisk in the butter and salt. 

Serve the Dover sole with a spoonful of the caper sauce.