Dover sole stuffed with mushrooms, tomatoes and thyme

A tasty mushroom stuffing adds flavour to wine-baked Dover sole in Frank Bordoni's elegant and stylish recipe
By Frank Bordoni
Dover sole stuffed with mushrooms, tomatoes and thyme
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 dover sole, each around 280g, cleaned and gutted, dark skin removed
  • 55 g butter
  • 2 shallots, chopped
  • 175g fresh porcini or field mushrooms, chopped
  • 1 clove garlic, chopped
  • 1 tbsp sun-dried tomatoes, chopped
  • 55 g breadcrumbs
  • 1 bunch of thyme, chopped
  • juice of 1 lemons
  • sea salt, and freshly ground pepper
  • 100 ml prosecco, or white wine
  • sprigs of coriander, to garnish


1. Using a long, sharp knife, make an incision down the backbone on the skinned side of each Dover sole. Slide your knife between the fillets and the bone leaving at least 1cm uncut either end.

2. Cut along the outside edge of the backbone with scissors. Loosen the underside of the bone with your knife. Snip the loose bone near the head and tail and remove it completely leaving each fish with a 'pocket'.

3. Preheat the oven to 220°C/gas 7.

4. To make the stuffing, melt 25g of butter in a heavy-based frying pan.

5. Add in the shallots, porcini and garlic. Fry, stirring now and then, for 3-5 minutes and remove from the heat.

6. Add in the sun-dried tomatoes, breadcrumbs, thyme and lemon juice. Season with sea salt and freshly ground pepper.

7. Fill each Dover sole pocket with half of the stuffing.

8. Grease a large, shallow ovenproof dish with the remaining butter and lay the two Dover soles inside it. Pour over the prosecco and cover with kitchen foil.

9. Bake in the oven for 15 minutes. Serve straight from the oven, garnished with lemon wedges and coriander sprigs.

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