Dover Sole

$41.00

Dover sole can be roasted or pan-fried whole. To roast, lightly score the skin and rub the whole fish in a mix of olive oil and herbs (Wulf's Garlic and Herb blend would work well) or just a sprinkle of salt and cook in the oven at 450 degrees for 10-15 minutes. Or dredge the whole fish in egg then breadcrumbs, pan-fry until the breading is browned and finish in the oven to cook all the way through. Cooking a whole flat fish and carving it to serve is easy, and we walk you through it.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Chef Box Series: Whole Dover Sole with Almond Brown Butter Sauce (Simplified)

Chef Robert Sisca

Wulf's Kitchen: Whole Roasted Dover Sole

Chef Jeff Freedman

Fish are farmed in a land-based system that is certified BAP, Global G.A.P and Friend of the Sea.

Dover Sole

$41.00

Dover sole can be roasted or pan-fried whole. To roast, lightly score the skin and rub the whole fish in a mix of olive oil and herbs (Wulf's Garlic and Herb blend would work well) or just a sprinkle of salt and cook in the oven at 450 degrees for 10-15 minutes. Or dredge the whole fish in egg then breadcrumbs, pan-fry until the breading is browned and finish in the oven to cook all the way through. Cooking a whole flat fish and carving it to serve is easy, and we walk you through it.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.