- 1 black sole or Dover sole, trimmed, skinned and scissors used to remove head and all side bones (a fishmonger can do this)
- 1 tablespoon plain white flour, seasoned with sea salt and cracked black pepper
- ½ tablespoon clarified butter (just enough to coat the pan)
For the lemon butter
- 15g butter
- 1 tablespoon lemon juice
- Lemon wedge and sprig of flat leaf parsley, to serve
- On a large plate, lightly coat the fish in the seasoned flour and shake off any excess to leave a light dusting.
- Melt the clarified butter in a non-stick frying pan over a medium heat. Place the fish in the pan top side down and cook for 3-4 minutes over a medium-high heat.
- Turn the fish over and cook for a further 3-4 minutes or until the fish comes away easily from the bone when checked with a knife at the thickest part of the fish. Cooking time will depend on the thickness of the fish.
- Make the lemon butter in a small saucepan by melting together the butter and juice over a medium heat for around 30 seconds to amalgamate.
Spoon the warm lemon butter over the fish and serve with lemon wedges and a garnish of parsley.
Recipe taken from My Wild Atlantic Kitchen, Recipes and Recollections by Maura O’Connell Foley.
To debone if one prefers: Remove the fish from the pan and transfer to a large plate. Cut a slit down the centre of the sole and gently fold back the fillets on either side of the bone from the middle outwards. Carefully remove the bone from top to tail, not taking any of the flesh with it and fold back the fillets.