Dover Sole Meuniere

Method

• Pat dry the fillets and sprinkle with salt and pepper
• Coat the fillets with the flour in a shallow dish- remove any excess flour
• In a large non stick skillet heat 2 tablespoons of olive oil and 1 tablespoon of butter on medium heat
• Once butter is melted add the fillet to the skillet and cook for about 2-3 minutes – till the bottom is a golden brown colour
• Gently flip over and add another tablespoon of butter and cook for approximately one more minute
• Once the fish is cooked, remove it. Add more butter to the sauce and cook it till it is lightly brown (not burnt) and smells nutty
• Add some lemon juice, remove from the heat and pour over the fillets. Season the fillets with some salt and pepper
• Sprinkle some chopped parsley