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Dover Sole with Broad Beans and Dill


15 minutes

Dover Sole is considered to be the Rolls-Royce of fish; its meat is firm but delicate with a wonderful flavour that works well with the fresh buttery broad bean and dill sauce.

4 Farmdrop products in this recipe


Here’s how you do it

  1. First, prepare the broad beans by cooking them in boiling salted water for 15 seconds. Immediately plunge them into ice cold water. Remove the beans from the pod then set to work squeezing the beans out of their individual shells. It's a little time consuming but rather therapeutic and results in perfectly tender, bright green broad beans.
  2. Season the dover sole fillets with salt and pepper. Heat a glug of olive oil and the butter in a frying pan, add the the fillets and fry for about three minutes on each side.
  3. Remove the fish from the pan and stir the broad beans in the pan juices, with the lemon juice and dill. Serve the dover sole with the herby broad beans sprinkled over.


  • 300g dover sole
  • 500g broad beans
  • 15g dill
  • 1 organic lemon, juiced

What you'll need

  • 10g butter

Suitable for

  • Gluten free

What’s in this recipe



1 Bunch (min. 15g)


Tythe Barn Farm

British Broad Beans

1 Bag (min. 400g)


Sole of Discretion

Dover Sole Fillets

Fillets (~300g)