Dover sole with lemon butter

The King of the Sea, Dover sole is such a treat, expensive but well worth it for its delicate taste. Do not try and cook too many at once or they will overcook. A lovely fish with a classic treatment.

SERVES 2 PREP 10 mins COOK 6-8 mins EASY

2 Dover soles, heads on or of and both sides skinned (see tip) 20–25g butter, softened

For the lemon butter

50g butter, softened

1 tbsp chopped parsley

Juice of 1 lemon, plus extra to serve

1 Lay the fish on a board. Trim the fns using a sharp pair of scissors (see tip, below right), then season well with salt and pepper and spread one side with half the softened butter.

2 To make the lemon butter, add the butter, parsley and lemon juice to a bowl. Season well and mix together until combined.

3 Heat a large griddle or frying pan until hot. Fry one of the fsh 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 fsh 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.

4 Heat the lemon butter in the hot pan until just melted and then pour over both fsh. Squeeze over more lemon to serve.

5 Either present the fsh as they are or carefully cut the top two fllets from the bone and gently remove to serve.

GOOD TO KNOW gluten free

PER SERVING 457 kcals • fat 33g • saturates 18g • carbs none • sugars none • fibre none • protein 40g • salt 1.2g