Gary Rhodes

Dover Sole with Hot Lemon Butter

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Preparation info
  • Serves

    Two

    • Difficulty

      Easy

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.

Ingredients

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