Dover Sole with Hot Lemon Butter


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The Dover sole can also be cooked whole and the frying time increased by a few minutes. Either way, cooking fish doesn’t get any easier than this.


  • 2 × 450-550 g (1-1¼ lb) Dover soles, filleted and skinned flour, for dusting
  • olive oil, for cooking


  • Pat the sole fillets dry on kitchen paper before lightly dusting in the flour.
  • Heat some olive oil in a large non-stick frying pan. Once the oil is hot, place the fillets in the pan and fry over a medium to high heat, without moving them, for 3-4 minutes until they are a rich golden brown.
  • Season the fillets with salt and pepper before adding the butter to