Dover sole cooked in butter with parsley and lemon

Mitch and Matt keep it simple with the holy trinity of flavours in this delicious fish recipe ' butter, lemon and parsley
By Mitch Tonks
Dover sole cooked in butter with parsley and lemon
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 dover sole, skinned
  • 3 tbsp flour
  • 2 tbsp vegetable oil
  • 100 g salted butter, cubed
  • 1 lemon, juice only
  • 1 handfuls chopped parsley


1. Trim the fins and remove the head of the sole.

2. Heat the oil in a frying pan, lightly dust the sole with flour then fry the fish on one side for 2-3 minutes, or until golden-brown. Turn the fish over.

3. Add the butter into the pan and when melted and foaming, spoon over the fish to baste. Do this for 3-4 minutes, or until the top of the fish is golden-brown and caramelised, and cooked through.

4. Add a squeeze of lemon and stir in the parsley. Spoon the juices over the fish.

5. Serve the fish with spinach or any other seasonal vegetables.

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