Dover Sole Meunière
This classic dish involves covering the fish in flour and serving it with an amazing nut brown butter. Simple and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Fish spatula
- Skillet
- Stove
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 Dover sole, skinned and head removed
- 2 tbsp plain flour
- Salt
- pepper
- 3 tbsp veg oil
- 250g butter, cubed
- 1 tbsp small capers
- 1 lemon, juice only
- 1 small bunch of flat leaf parsley, chopped
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