2 Dover soles, heads on or off and both sides skinned
20–25g butter, softened
For the lemon butter
50g butter, softened
1 tbsp chopped parsley
Juice of 1 lemon, plus extra to serve
Lay the fish on a board. Trim the fins using a sharp pair of scissors, then season well with salt and pepper and spread one side with half the softened butter.
To make the lemon butter, add the butter, parsley and lemon juice to a bowl. Season well and mix together until combined.
Heat a large griddle or frying pan until hot. Fry one of the fish on the buttered side over a medium-high heat for about 1-2 mins until sealed and lightly golden. Spread the remaining butter on top and sprinkle with salt and pepper, then carefully flip over using a fish slice. Fry for a further 2 mins and transfer to a serving dish or baking tray and
keep warm. Repeat for the second Dover sole. With a very large frying pan, you will be able to cook both side by side.
Heat the lemon butter in the hot pan until just melted and then pour over both fish. Squeeze over more lemon to serve.
Either present the fish as they are or carefully cut the top two fillets from the bone and gently remove to serve.
457 kcals • fat 33g • saturates 18g • carbs none • sugars none • fibre none • protein 40g • salt 1.2g