Dover Sole Livornese
Recipe type: Seafood / Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
Dover Sole Livornese is a flaky white fish poached with wine, chicken stock, garlic, onions, tomatoes, olives, capers and artichoke hearts! Fast and Easy and ready in 20 minutes!
  • 8 ounce (1/2 pound) Dover Sole fillets, about 3 fillets
  • 1 + ½ Tbsp. extra virgin olive oil
  • 1 medium onion - chopped
  • 3 garlic cloves- chopped
  • ½ Tbsp. capers
  • 1 ripe tomato - chopped
  • ⅛ tsp. crushed red pepper flakes
  • small handful of green olives- cut in halves
  • small handful kalamata olives -pitted
  • 4 or 5 marinated baby artichoke hearts in oil
  • fresh chopped parsley
  • ¼ cup white wine
  • ¼ cup chicken stock or fish stock
  • ½ Tbsp. lemon zest
  • sea salt and fresh cracked black pepper, to taste
  1. If Dover Sole comes in a package, rinse the fillets under cold water and drain, then place them on a plate nearby.
  2. In a large deep skillet or pan, heat olive oil on medium heat. Add in the chopped onions, garlic, tomato, capers and crushed red pepper flakes. Saute and stir until the vegetables are softened, about 2 to 3 minutes.
  3. Place the dove sole fillets on top of the sauteed vegetables. Then toss on top of the fish, the olives, fresh parsley, and artichokes. Season with some sea salt and black pepper. Pour in and around the fish the white wine and chicken broth. Toss in the lemon zest.
  4. Cover with a lid and simmer on low heat for about 5 to 6 minutes, until the fish is fully cooked.
  5. You can serve right from the skillet or transfer to a serving platter.
  6. Serve with sauce poured on top and around the fish. Don't worry if the fish falls apart, it won't change the flavor or presentation.
  7. Yields: 2 servings
After the fish is cooked, you can keep it covered with the lid until you are ready to serve. Just reheat it on low heat for a few minutes before serving. Fish will be very soft and delicate, so don't worry if it falls apart when serving.
Recipe by 2 Sisters Recipes by Anna and Liz at