Dover sole is caught in the North Atlantic from the North Sea to the Mediterranean, though there are concerns that much of it is now over-fished and unsustainable. Sustainable sources of Dover ...

Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn ...

Sole was the most prized of all sea fish, rivalled only by turbot during the 19th and early 20th centuries. The size of the sole you served or ate reflected your wealth and standing in society.

Award-winning chef Michael Mina demonstrates his signature dish of Phyllo-Crusted Dover Sole, which is featured at his celebrated namesake restaurant, Michael Mina Bellagio. Following the ...