Instructions

1. 1

   Preheat the oven to gas mark 6/200°C/180°C fan/400°F.

   
   

2. 2

   Cut away the frilly part of the fins along each side of the fish (use kitchen scissors if you have them).

   
   

3. 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).

   
   

4. 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.

   
   

5. 5

   Cook the fish for 15 mins or until the flesh is white and cooked through and the flesh appears flaky.

   
   

6. 6

   While it is cooking, melt the remaining 50g of Flora Buttery and add the lemon juice and parsley.

   
   

7. 7

   Spoon the Flora Buttery sauce over the fish once plated up. Serve with a green salad and steamed new potatoes.

   
   

Ingredients

• 4 whole dover sole
• 75g Flora Buttery
• 1 pinch black pepper
• 2 lemons (for juicing)
• 2 tbsps chopped fresh parsley

Serves 4

Total time required 35 mins

• Preparation time: 15 mins
• Cooking time: 20 mins