Dover sole meunière

Ingredients

• 1 large Dover sole , approx 800g
• 4 tbsp clarified butter (melt 100g butter then pour off the clear liquid leaving the solids behind)
• 50g unsalted butter
• 1 lemon , segmented
• 2 tsp curly parsley , chopped

Method

• Skin and scale the sole following the step by step guide. Season the skinned side with salt and pepper.
• Heat the oven to 200C/fan 180C/gas 6. Heat a large non-stick ovenproof frying pan, add the clarified butter followed by the sole, skinned-side down. Let the sole form a golden crust rather than move it around. After 3-4 minutes, once the crust is golden, turn it over and put it, pan and all, into a hot oven for a further 8-10 minutes until just cooked through. Remove the pan from the oven, being careful to protect your hands with oven gloves.
• Heat another pan and add the unsalted butter. Cook until the butter turns a nutty brown then add the lemon segments and parsley to the pan. Stir then spoon this over the fish and serve with buttered potatoes.