Sole Dover

Dover sole is the most prized of the flatfish: firm, sweet, and extraordinarily delicate white flesh, classically served meunière (pan-fried in butter with lemon and parsley) or grilled on the bone with nothing more than butter. The preparation is always simple because the fish is the point. The butter adds a gentle fat layer, the lemon provides acid, and the parsley brightens. Oak is eliminated. The wine must be delicate enough to let the fish speak, with enough body to carry the butter and enough acidity to cut it.