Dover sole (also called the common sole or black sole) is a large species of flat fish found in the Northern Atlantic and Mediterranean seas. A nocturnal feeder, it has a preference for shallow waters and will usually be found semi-immersed in the sandy seabed, where it is well camouflaged from predators by its mottled brown skin. 

The flavour of the Dover sole is mild and sweet, and the flesh firm and meaty with small flakes. The skin of the Dover sole won't crisp up when cooked, so it's often served with its top skin removed, while the underside is left intact, allowing the diner to easily prise the flesh away from the bones. 

Popular preparations of Dover sole include grilling, frying, poaching and roasting. Try this grilled Dover sole with yuzu butter or this impressive stuffed Dover sole with tarragon and lemon. Fans of brown butter sauces should try this sole grenobloise recipe, or how about this Dover sole served with flavours of fish pie and sea vegetables? The Dover sole is a versatile fish that will rise to the occasion, even when simply pan fried and topped with a compound butter, or poached and served with seasonal vegetables.