Pan-fried dover sole with caper, lemon and parsley butter sauce
- March 2015
- Serves 2
- Hands-on time 30 min, simmering time 10min, oven time 8 min
Debbie Major’s simple dover sole recipe is perfect for a romantic meal for two.
- 60.7g (33.4g saturated)
- 11.9g (2.6g sugars)
If you can’t get dover sole, you can use lemon sole, plaice or flounder. Ask your
fishmonger to skin the fish if possible, otherwise you can peel off the skin once the fish is cooked.
Debbie says: “You’ll need quite a large frying pan for this dish, so the fish can lie fat while cooking and brown evenly. I’ve written this recipe to feed two, but because the fish are browned in turn, then transferred to a baking tray and finished in the oven, you can adjust the quantities to suit however many people you wish to feed. I like to serve this simply with boiled potatoes and steamed greens: broccoli, curly kale or spinach are ideal.”
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