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    Dover Sole with Mango and Lemon Grass Sauce

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    Dover Sole with Mango and Lemon Grass Sauce

    Dover sole is a moist, delicately flavoured white fish that is best cooked on the bone with the skin on. In this recipe the pan-fried fish is simply served with slices of fresh mango and a wine and cream sauce spiked with lemon grass. Accompany with freshly cooked mangetout or sugar snap peas and buttered potatoes.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 2 Waitrose Dover Sole, weighing approximately 350g each
    • Salt
    • Freshly ground black pepper
    • 25g Waitrose Unsalted Butter
    • 1 stem lemon grass, finely sliced
    • 150ml dry white wine
    • 3tbsp Waitrose Fresh Thick Double Cream
    • 1 handful parsley, freshly chopped
    • 1 Waitrose Ready-To-Eat Mango, peeled and sliced


    1. If wished, remove the heads from the sole. Season each side with salt and pepper.
    2. Melt the butter in a large frying pan and soften the lemon grass. Add the prepared sole. Cook for about 4 minutes on each side or until the fish is cooked through.
    3. Remove from the pan. Remove the skin and discard. Transfer the sole to warmed serving plates and keep warm while preparing the sauce.
    4. Add the wine to the pan, cook over a high heat until reduced by half. Stir in the cream and warm through. Mix in most of the parsley and adjust the seasoning. Arrange the mango slices over the fish, drizzle the hot sauce over the top and garnish with the remaining parsley.

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    Cook's tips

    If you wish to cook this dish for larger numbers, we suggest you cook the fish under a preheated grill. Prepare as described above and then brush each fillet with a little butter before grilling for approximately 4 minutes on each side. Prepare the sauce as for the recipe above reducing the quantity of butter by half.


    This sauce is equally delicious made with slices of nectarine or peach in place of the mango. As an alternative to lemon grass try adding freshly grated lime or lemon zest with the parsley.

    Alternatively, the fish could be served with a mushroom sauce: heat 2tbsp Waitrose French Walnut Oil in a saucepan and soften 1 clove garlic, crushed. Add 25g Waitrose Pine Kernels, a pack of Waitrose Tricolor Oyster Mushrooms, sliced, and a generous squeeze of lemon juice. Cover and cook over a low heat until the mushrooms soften. Season and stir in some freshly chopped parsley.


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    3 stars