Dover sole is one of the great classics - & it never goes out of style. I’m cooking it the way I learnt early on: sole meunière - pan-fried in butter with a little oil, finished with parsley. It’s a dish we cooked at college, then in London hotels in my early days, & later in my restaurants - & I still love it because it’s all about restraint. The fish, the butter, the herbs… nothing else needed. You’ll find the full recipe on the Rockfish website - & if you’d like to eat Dover sole like this at

RECIPE >> https://greenhealthycooking.com/pan-fried-sole-fillet/ 1 minute on one side, 1 on the other and the fish is DONE! | Green Healthy Cooking