Aishling Moore: This restaurant favourite is deceptively simple to make at home

The dish typically comprises of dover sole, which has been dredged in seasoned flour, fried in clarified butter and finished with a sauce of brown butter, capers, lemon juice and fresh parsley

Aishling Moore: "The fish can be served on or off the bone. I prefer to serve it on the bone for maximum impact when it hits the table." Picture Chani Anderson

Sun, 29 Mar, 2026 - 17:57

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

This weekend’s Sole meuniere is a true French seafood classic!

The dish typically comprises of dover sole, which has been dredged in seasoned flour, fried in clarified butter and finished with a sauce of brown butter, capers, lemon juice and fresh parsley.