Dover Sole Fillets (xiphias gladius) have a sweet, delicate flavor. The fish is pearly white when raw and becomes even whiter when cooked. A staple of traditional continental cuisine, Dover sole fillets are thin but have enough density to hold up to the rich sauces European chefs have customarily served them with.
European Dover Sole is not the same as Pacific Sole. The name Dover became attached to this sole in the 19th century because that English village was once the chief supplier of the fish to London’s Billingsgate Fish Market.
