Ask your fishmonger to take the dark skin and heads off Dover Sole
Dust them with plain flour seasoned with lots of salt and pepper
Heat some olive oil over a medium heat and when hot, put the fish in (where the skin was side down if that makes sense)
I gave these 3 minutes on each side – you don’t want the fish to be too flakey, nor not cooked through. Give them a couple of minutes before shaking the pan so a good crust forms
Serve with lemon – we also ate massive amounts of roast potatoes and steamed veg with orange dressing.