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- Butter Roasted Dover Sole with Shrimp, Capers, Lemon & Parsley
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Ingredients
- 80g salted butter, plus extra for greasing
- 2 whole Market Street Dover Soles
- 1 pot Morecambe Bay potted shrimps
- 5 tbsp light olive oil for shallow frying
- Sea salt for seasoning
- 60g seasoned plain flour
- 1/2 a lemon
- 2 tsp salted capers, drained and rinsed
- 25g finely chopped flat leaf parsley leaves
- Steamed vegetables to serve