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Pan-fried Dover sole meunière with burnt butter and lemon sauce

 

Editor’s

Pick+

Photographer: Katie Hammond

Editor’s Pick: the insiders’ must-haves

29.07.2016

EMMA SLEIGHT

Food editor

THE FIVE-MINUTE
FISH FEAST

 

Maybe it’s the constant threat of rain snatching the very idea of summer from our fingertips before we’ve had a chance to enjoy it, but, when it comes to barbecue season, us Brits don’t do things by halves. If, like me, you’ve got a barbecue booked every weekend from now until September, avoid meat-heavy mid-week meals and opt for lighter dishes – like these quick and easy whole Dover sole fillets. Enjoy them grilled with salt and pepper, or try making an easy restaurant staple: sole meunière. Lightly dust the fillets in flour before frying in a little oil for a few minutes on each side. Melt butter in a pan until it turns golden brown and throw in lemon juice and parsley, pouring over the fish to serve.
Shop Dover sole       Shop fresh fish

“Serve up a RESTAURANT
classic at home with our
dinner-party ready Dover sole”

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