Sail your taste buds across to France and immerse yourself in the flavours of this comforting dover sole recipe. Best served with seasonal greens and boiled new potatoes (try rolling the new potatoes in butter and fresh mint just before serving!).
- 2 400g Dover soles (skinned and trimmed)
- Salt & pepper
- 25g Plain flour
- 4 tbsp Vegetable oil
- 40g Unsalted butter
- 2 tsp Lemon juice
- 1 tbsp parsley (chopped)
- A lemon (cut into wedges)
Start by seasoning your fish with salt and pepper. Dip both sides of the fish in the flour, patting off any excess.
Heat your oil in a non-stick frying pan. Add one of your dover soles, lowering the heat slightly as you do. Add a small piece of butter, and fry over a moderate heat for approximately 5 minutes until golden. Turn your fish over carefully and cook until golden brown on the other side. Repeat with your other fish.
Remove the bones by cutting a slit down the centre of the fish, and carefully folding back the fillets on either side from the middle outwards. Gently remove the bone from top to tail, and fold the fillets back.
Clean your pan, and then add the remaining butter. Allow it to melt under a moderate heat. Once the butter begins turning light brown, add your lemon juice and parsley, seasoning with salt and pepper to taste. Pour over each fish and serve with your pre-cut lemon wedges.