Dusted Dover Sole

Our supper often depends on what the boats have landed at Mersea - there is always a lot of Dover Sole there. Slightly more expensive - but worth it, and easy to cook

Ingredients

  • Dover Sole
  • Plain Flour
  • Salt & Pepper
  • Lemon to Serve

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.

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