Quality Catch

Responsibly Sourced

Easy to Cook

Average cooking time: 10 - 15 mins.

Best to pan-fried the whole Dover Sole as there are no bones in the fillets and the skeleton stays intact during and after cooking.

- +

Cooking seafood and some cuts of meat at home can be daunting, but with the help of our fish and meat thermometer (temperature probe) your confidence and cookery skills will quickly grow.

It's always included on Rick's must-have kitchen equipment list and something our chefs in the restaurants use every day to perfectly cook fish - from turbot on the bone to a simple fillet of sea bass. 

Simply insert the probe into the thickest part of the fish and allow the reading to stabilise - around 50°C is perfect for most fish species. 


You may also like