# Dover Sole with Sage Butter

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A simple pan-fried sole finished with brown butter and crisp sage leaves.

Servings: 4 · Cook 25 min · Fish

Contains: gluten, milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Dover Sole with Sage Butter](https://image.fridge.menu/adaptations/1i7tjydw/7cd4017739fe6ad94a07c864c28b1fd4ade39d96cf222cb7fdcd80720a4594d5.jpg)

## Ingredients

- 4 pcs [Dover sole](https://fridge.menu/en/i/perch) — about 200g each
- [Plain flour](https://fridge.menu/en/i/flour) — to taste
- 10-12 pcs [Sage](https://fridge.menu/en/i/sage) — leaves
- 150 g [Butter](https://fridge.menu/en/i/butter) — melted
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste, ground

## Steps

1. Prepare the sole: using scissors, trim off the tail and dorsal fins, cut above the tail, pull off the skin, slit the belly, remove the innards, and rinse under water.
2. Coat the sole in flour on all sides and place on a plate.
3. Melt the butter in a frying pan and add the sage leaves.
4. Place the sole in the pan and fry, turning carefully, until the internal temperature reaches 63°C. (10 min)
5. Remove the sage leaves from the pan and set aside.
6. Place the sole on a plate, pour over the melted butter, and top with the sage leaves.
7. Season with salt and a pinch of ground black pepper.

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/sole-in-sage-butter-1i7tjydw

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