1 fish per person
Dusting of plain flour
Salt
Butter and oil to cook with
Lemon
My secret for cooking dover sole is a fantastic non-stick frying pan. Ask your fishmonger to gut and skin the fish. Wash the fish and then dust both sides of it with flour and a little salt. Heat the frying pan until it medium hot. Put in a knob of butter and a little oil. Once foaming add the fish. Leave it for 3 minutes and then turn and leave it for another 3 minutes. The fish is cooked if at the thickest part in the spine it comes away from the bone. Put on a plate with a squeeze of fresh lemon.
