Dover Sole with Butter & Black Pepper Sauce
By Flora
Published on 04 November 2022
Delicious Dover Sole made with butter, black pepper and lemon. Perfect with new potatoes.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 4 whole dover sole
- 75 g of flora buttery
- 1 pinch of black pepper
- 2 lemons (for juicing)
- 2 tablespoons of chopped fresh parsley
Method
Step 1
Preheat the oven to gas mark 6/200°C/180°C fan/400°F.Step 2
Cut away the frilly part of the fins along each side of the fish (use kitchen scissors if you have them).Step 3
Using a sharp knife, score a line along the edges of the fish, about 1cm from the edge. Repeat on both top and bottom of the fish. (This makes it easier to take the skin off later).Step 4
Place the fish, skin side up, on a baking sheet and dot all over with 25g of the Flora Buttery. Sprinkle with the pepper.Step 5
Cook the fish for 15 mins or until the flesh is white and cooked through and the flesh appears flaky.Step 6
While it is cooking, melt the remaining 50g of Flora Buttery and add the lemon juice and parsley.Step 7
Spoon the Flora Buttery sauce over the fish once plated up. Serve with a green salad and steamed new potatoes.