At The Cornish Fishmonger, we believe simple cooking lets top-quality seafood shine, and this classic Dover sole dish does exactly that.
- Serves: 2
- Preparation time: 10 mins
- Cooking time: 9 mins
Ingredients:
4 Dover sole fillets (approx. 115g each), skinned
60g plain flour (or rice flour for a gluten-free option)
Juice of 2 lemons
120g unsalted butter, divided
100g capers (plus a little brine, optional)
Small handful of flat-leaf parsley,
Finely chopped Sea salt and freshly ground black pepper
Method:
Prep the Fish
Lightly coat the sole fillets in flour, seasoned with salt and pepper. Shake off any excess.
Pan Fry the Fillets
Heat half the butter (around 60g) in a large non-stick frying pan over medium heat. Once bubbling, gently place 2 fillets in the pan and cook for 3–4 minutes per side, depending on thickness, until golden and just cooked through. Repeat with the remaining fillets, keeping the cooked ones warm under foil.
Make the Sauce
Reduce the heat slightly and add the remaining butter to the pan. As it melts, swirl gently and use a wooden spoon to loosen any browned bits from the pan. Stir in the lemon juice and capers (including a little brine if you like an extra punch of flavour), and season to taste.
Serve
Plate the fish and spoon over the warm butter sauce. Finish with a generous sprinkle of chopped parsley and a final crack of black pepper.
Serving suggestion:
Enjoy with steamed new potatoes or a crisp green salad for a simple but satisfying seafood supper.