Sole meunière

Delicate dover sole pan-fried whole, served with a brown butter sauce finished with lemon and parsley.

Dover sole (1 portion):

50g Plain flour
Salt & pepper
30g Samphire
1 x Meunière sauce

1. Prep your dover sole (or get your fish monger on it), season your flour with salt and pepper and dust the fish on both sides before cooking in the pan.

2. Get your pan on medium/high heat and add some oil. Add the fish and cook for 3 to 4 minutes on the white skin side.

3. Add your butter, flip the fish and cook for the same length of time on the other side, baste your fish as you go. Take the fish out and rest for 5 minutes, as the fish rests, make your sauce.

4. Once rested, remove the bone from the fish before plating up.