Dover Sole Meunière
- 1 Dover sole, skin removed and outer scales removed
- 2 tbsp plain flour
- Salt and pepper
- 3 tbsp olive oil
- 200g butter
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
- A small bunch of watercress
Cut the dover sole into 4 fillets, coat the sole in seasoned flour, dust off any excess
Heat a large non stick pan, add the oil, cook the fish for 1 to 2 minutes until golden, flip over and repeat, pop onto a warm plate.
In the same pan add the butter, cook until nut brown, strain through a muslin cloth, add the lemon and parsley. Spoon over the fish and serve with the watercress
The common sole, Dover sole, or black sole ( Solea solea) is a species of flatfish in the family Soleidae. It lives on the sandy or muddy seabed of the northern atlantic and the Mediterranean Sea where it often semi-immerses itself in the substrate.