A very special dish from ” Butter” by James Martin.
Ingredients
- 2 tbsps plain flour
- 1 dover sole skinned
- 3 tbsps olive oil
- 200 g butter
- juice of a l;emon
- 1 small bunch flat leaf parsley chopped
- sea salt and black pepper
- ! small bunch fresh watercress to serve
Servings:
Instructions
- Season the flour with salt and pepper and coat the fish, dusting off any excess flour.
- Place a large non stick pan over a medium heat. Add the oil and cook the fish for 3-4 minutes on each side until golden. Pop onto a warm plate.
- In the same pan add the butter and cook until nut brown, being very careful not to let it burn. Strain through a muslin cloth into a bowl and add the lemon juice and parsley.
- Spoon over the fish and serve with the watercress.
Share this Recipe
Powered byWP Ultimate Recipe