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Dover Sole with Hot Lemon Butter
Preparation info
- Serves
Two
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
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.
Ingredients
2 × 450-550 g 1-1¼ lb - olive oil, for cooking
Method
- 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
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