Pacific Dover sole fillets are thin, sweet and mild—a great fish to compliment spring citrus and vegetables. Our recipe highlights the sweetness of the fish with a creamy honey ginger and soy sauce. Try this meal for spring brunch or dinner.

Prep Time

10 Minutes

Cook Time

20 Minutes




  • Pacific Dover sole fillet (we used four for this recipe)
  • Bacon, precooked (floppy)
  • Asparagus
  • Long grain rice of your choice (we use forbidden rice)
  • Salt
  • Pepper
  • Almond flour
  • 2 tablespoons butter
  • Olive oil

For the Sauce

Optional Garnish

  • Fresh lemon wedges


Prepare your rice to package specifications. While your rice is cooking, fry up some bacon. We recommend cooking it on the floppier side since you will be wrapping it around your asparagus later.

Prepare your fillets. Add salt, pepper, and almond flour. Rub them lightly, flip, and repeat on the other side. Next, heat 2 tablespoons of butter in a large skillet over medium-high heat. Once bubbling, add your fillets to the skillet and cook. 

While your fillet is cooking, wash and prepare your asparagus to your preference. We saute ours for this recipe. To do that, just heat a skillet over medium-high heat, add some olive oil, and then add your asparagus and cook for 3-10 minutes (depending on the thickness of your asparagus). 

A pacific dover sole fillet on a white plate with a lemon cut in half as a garnish. Bacon wrapped asparagus sits next to it with sauce drizzled over both the fillet and the asparagus.

Flip your fillets, making sure to cook evenly on both sides. Once cooked through and golden on both sides, remove from heat. 

Mix up your sauce ingredients thoroughly in a small bowl, and plate your meal! First, lay out a bed of your rice, then top with your fillet. Next, take about 5-6 pieces of asparagus and wrap a piece of bacon around their center and place on the plate. Drizzle your sauce over everything and serve with a garnish of fresh lemon.