Wild British line caught Dover Sole

Pan-Fried Dover Sole 

Ingredients:

• Dover Sole

• Plain flour, for dusting

• Sea salt & black pepper

• Butter (about 50g)

• Olive oil (1–2 tbsp)

• Lemon (cut into wedges)

• Fresh parsley (optional, garnish)

Method:  

Rinse and pat the Dover Sole dry with kitchen paper then lightly season both sides with salt and pepper. Dust the fish lightly with flour, shaking off the excess. 

Use a large non-stick frying pan or skillet and add the olive oil and half the butter over medium-high heat.

When the butter foams, carefully lay the fish in the pan. Cook for about 3–4 minutes per side, depending on thickness, until the skin is golden and crispy and the flesh is opaque and starts to lift from the bone. During the last minute, add the remaining butter and baste the fish by spooning the hot butter over it. You can squeeze a little lemon juice in for extra flavour.

Carefully transfer to a warm plate and spoon over the butter from the pan and garnish with parsley and a wedge of lemon.