Dover Sole Meunière

Dover Sole Meunière masterclass. This is one of the greatest fish this country has to offer! This classic dish involves covering the fish in flour and serving it with an amazing nut brown butter. Simple and delicious

Ingredients

1 Dover sole, skinned and head removed
2 tbsp plain flour
Salt and pepper
3 tbsp veg oil
250g butter, cubed
1 tbsp small capers
1 lemon, juice only
1 small bunch of flat leaf parsley, chopped

Method

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Preheat the oven to 200c
Coat the sole in seasoned flour, and dust off any excess
Heat a large non-stick pan, add the oil, and then cook the fish for 2 minutes until golden. Flip over and repeat, then pop into the oven for 6 to 8 minutes.
In the same pan, add the butter and cook until nut brown. Strain through a sieve, add the lemon, capers and parsley. Spoon over the fish to finish.

Ingredients

1 Dover sole, skinned and head removed
2 tbsp plain flour
Salt and pepper
3 tbsp veg oil
250g butter, cubed
1 tbsp small capers
1 lemon, juice only
1 small bunch of flat leaf parsley, chopped

Method

Preheat the oven to 200c
Coat the sole in seasoned flour, and dust off any excess
Heat a large non-stick pan, add the oil, and then cook the fish for 2 minutes until golden. Flip over and repeat, then pop into the oven for 6 to 8 minutes.
In the same pan, add the butter and cook until nut brown. Strain through a sieve, add the lemon, capers and parsley. Spoon over the fish to finish.