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Dover sole cooked in butter with parsley and lemon
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 1-2
Mitch and Matt keep it simple with the holy trinity of flavours in this delicious fish recipe – butter, lemon and parsley
Ingredients
Method
1. Trim the fins and remove the head of the sole.2. Heat the oil in a frying pan, lightly dust the sole with flour then fry the fish on one side for 2-3 minutes, or until golden-brown. Turn the fish over.
3. Add the butter into the pan and when melted and foaming, spoon over the fish to baste. Do this for 3-4 minutes, or until the top of the fish is golden-brown and caramelised, and cooked through.
4. Add a squeeze of lemon and stir in the parsley. Spoon the juices over the fish.
5. Serve the fish with spinach or any other seasonal vegetables.
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