Dover Sole (3-4 sole per 500g pack)

Headless fully trimmed dover sole on the bone

Recipe 

Pan-fried dover sole with caper, lemon and parsley butter sauce recipe | delicious. magazine (deliciousmagazine.co.uk)

Ingredients

• 50g unsalted butter, plus extra for greasing
• 2 x 400-450g sustainable whole dover sole, skinned on both sides (see tip)
• 25g plain flour, seasoned with salt and pepper

For the sauce

• 1 small lemon
• 2 tbsp dry white wine
• 1 tbsp white wine vinegar
• 25g shallots, very finely chopped
• 1 tbsp double cream
• 75g chilled unsalted butter, cut into 1cm pieces
• 1½ tsp small capers, drained and rinsed
• 1 tbsp chopped curly leaf parsley