Wonderfully luxurious and highly sought-after, the common sole is known in the UK as Dover sole, after the English fishing port that landed the most sole in the 19th century. The name has stuck, though by rights it should be renamed Brixham sole, which is where the best fish are landed now.
How is the fish prepared?
We clean the fish, skin the dark side, scale and leave them whole, ready to cook at home.
Caught in South West Waters
Dover sole is amazingly juicy with small, tightly packed flakes. The flavour is rich and mouth-filling, with a hazelnut sweetness and depth.
Per 100 g/4 oz: 89 kcals, 1.8 g fat
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