brought home some dover sole last night to cook for my first time. this particular one was from iceland(a true sole)
skinning was the only tricky part but similar to pulling the membrane off of a rack of pork ribs
very lightly seasoned with salt and flour and into a med hot pan with oil and butter
flip after 4-5min and cook for another 4-5 and add a bit more butter and capers to fry up and finish with a big squeeze of lemon. try not to muck up the sear
no plated pics bc i had no parsley and wife and i were hungry so we tore through it but served with some roasted cauliflower and zucchini. had some white rice for a carb but we didnt touch it. this fish lives up to its hype, ive only had it at cooked for me at restaurants but don’t let that stop you. once you have the skin off, you’re gtg.