4 whole Dover Sole fish, head removed, sides trimmed, dark skin removed, white skin scaled
4oz Vermont Creamery® Butter
¼ cup Basso® Extra Virgin Olive Oil
Juice of 1 lemon + lemons for garnish
Badia® Sea Salt
Badia Ground White Pepper
1 tsp parsley, chopped

1/4 small onion, chopped
Pillsbury Flour
1lb Haricots Vert, blanched and iced


Add half of the butter and olive oil to a large sauté pan over medium heat. Season the cleaned Dover Sole with salt and white pepper. Dredge the fish in flour, shaking off excess. Place skin side down in the hot sauté pan. Cook fish for 4-5 minutes until golden brown. Turn over and cook for a further 4-5 minutes until golden brown on both sides. Transfer to a heated plate. In a separate skillet, heat 1oz butter over medium-high heat. Cook onions 2-3 minutes until translucent. Add haricots vert and sauté 2-3 minutes. Season with salt, white pepper and fresh herbs to taste. Sauté for 1-2 minutes. Wipe out the fish sauté pan and put back on burner. Add rest of butter, let it brown and start to foam. Add lemon juice and parsley and swirl around. Place the haricots vert on the heated plate next to the Dover Sole. Pour the butter and parsley mixture over the fish. Garnish with fresh lemons and parsley. Serve and enjoy. Bon Appétit!

Item #       Description     Pack Size
6204030 Dover Sole
1807030 Badia Sea Salt 12/10oz
1832436 Badia Ground While Pepper 1/16oz
3805012 Basso Extra Virgin Olive Oil 12/1ltr
2200760 Vermont Creamery Butter Log, Slightly Salted
4728070 Haricots Vert (Baby French Beans) 5/1lb
4701820 Lemons 165ct
4724812 Parsley 1lb

Dover Sole Meunière with Sautéed Haricots Vert

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