Yes, it is very tender and fragile and doesn't require much cooking. I just pan fry in some butter and serve plain with a squeeze if lemon. It melts in your mouth!!

Ir bake it, drizzled with melted butter with a slice of lemon on top....375 until it just flakes....maybe 15 minutes? depending on thickness. Very delicate and fragile....I have had it break apart in the frying pan when I tried to turn it.

I very much miss the wonderful sole that I got in California. Never cooked it at home, since we got it at all the seafood restaurants. My favorite is sanddabs, a very small sole, lightly breaded and grilled. A typical serving was 3 or 4 of them. Oh, how I miss that Monterey delicacy!

I think Dover Sole was DH's all time favorite, prepared as quick and simple as mentioned above.

Delicate and delicious. Barely any time in the pan.

In case anyone is interested, here is what I decided to do after studying the above tips and looking online. First I cooked some fresh spinach that I had bought at the wonderful local farm here. I seasoned it with salt, pepper, onion, garlic, lemon. I let it cool completely and squeezed out all the excess liquid. Since I wanted to use my toaster oven to bake 2 sweet potatoes to go with it, I made a foil pan just the right size to put next to the potatoes and big enough o lay out the 2 fillets, folding up the sides to hold it all in with no leaks. I put the potatoes in for one hour at 400 degrees. 20 minutes before the potatoes were done, I started prepping the foil pan by slightly greasing it, then I put the cooked and cooled spinach in it. Then I laid the fillets on top, coating each one on both sides with melted butter seasoned with salt, pepper, lemon and tarragon, saving most of the butter. I laid the fillets on top of the spinach and topped them with fresh breadcrumbs and the remaining seasoned melted butter. I put the foil pan along side the sweet potatoes 12 minutes before the potatoes would be done. This turned out so good, I'm thinking about going back to the store today and buying more fillets to freeze in case they don't get them back in again.

I would not freeze it. What you get from the store is probably flash-frozen on the boat and defrosted at the store. Refreezing it can lead to a real decline in quality. Enjoy it while you can.

Too late, I'll have to take my chances. I had to go back to the store early this morning and I got 4 more fillets to freeze, already divided into 2 packs and in the freezer. I hope it won't diminish the quality too much but if it does it will be a lesson learned.

Rita, They should be okay, but next time just ask at the counter for the frozen packages or look over in the frozen food fish one.

I get the Florida pink shrimp at Publix. They are in the freezer right across from the seafood counter. I am going to look for the sole this morning.

ETA: The sole is carried here in our largest Publix, but not the others. It says that they are fresh fillets. They always say if they are previously frozen.

https://www.publix.com/pd/greenwise-dover-sole-fillets-fresh-wild-sustainably-sourced/RIO-PCI-119679

Thanks, Tigereye, I'll have to remember that. I've never before seen this fish at Publix. I also was told that the frozen shrimp is exactly the same as what is in the fresh seafood case except that it is frozen. So that's what I buy now if I'm not going to prepare it that day. It doesn't take long to run it under the faucet to thaw out. I hope the quality won't be ruined on the ones I froze. I just liked it so much and don't know if this is something that they will be having from now on or not.

Rita, the way I read it the sole has never been frozen, so you should be great. I do recommend the Pink Shrimp. They are USA wild caught and flash frozen on the boat. They are the best I have found off the beach. I thaw mine in a bowl of cool water, changing as needed.

I prefer it pan-fried over baked. It's too easy to overcook it in the oven. I make a sauce with butter, wine, and lemon to serve with it.

Lars, what do you bread with? I could fry with the butter and lemon, no wine, for my husband and do the spinach one from Rita for me. Or maybe both for me, I do need to compare.

It is much too delicate a fish to requite any breading! Try pan frying without first and see how you like it.

Ah, that makes sense. Kinda like a sunny side up egg, no flip. Or a very easy flip for over easy. On the menu this weekend if my Publix cooperates, lol. I make a Justin Wilson grilled fish dish a lot like that, except I usually use our locally caught bass. Different seasonings from the sole.

http://www.cliffhamilton.com/cookbook/recipes/broiled_redfish_fillets.html

I could eat anything fish or seafood almost everyday.

ETA: If someone says they are "frying" fish I think cornmeal or a batter. Anything else is "grilled", "pan grilled", or baked.

Use a very light egg wash and flour. Not a real 'breading'.

I use flour and no egg or else no coating at all. Usually butter alone is enough.

For me, grilling means using a pan with ridges or else an outdoor grill. If I use cornmeal or batter, I deep-fry the fish, but I don't use sole for this - mostly frequently I use catfish. I also make blacked catfish, which is cooked in a large amount of butter with, and I put Cajun seasoning on the catfish.

I like it with a sprinkle of fryin' magic (seasoned flour) in a well buttered pan ... very tender fish. I splash the hot butter on top as it is frying.

Yes, flour and no egg. It's too fine for something eggy.

My dover sole recipe is here: Cliick below for Pan Fried. I used a rice flour in part because it is more delicate.

Dover Sole