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Butter Roasted Dover Sole with Morecambe Bay Shrimp, Capers, Lemon & Parsley

Butter Roasted Dover Sole with Shrimp, Capers, Lemon & Parsley

By Morrisons
Published on 24 February 2025
This Butter Roasted Dover Sole is a proper posh dish, but don't worry, it's easy peasy to make! The delicate sole is pan-fried 'til golden, then finished with a rich and buttery sauce oozing with flavour. It's a restaurant-quality meal you can whip up at home in no time!
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Time and servings

35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time

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

Method

  1. Step 1

    Preheat the oven to 190°C (375°F, Gas Mark 5). Scale the fish if needed, wash under cold water and dry the fish with kitchen roll.

  2. Step 2

    Place the flour on a flat baking tray and season the flour with salt. Coat both fish with the seasoned flour on both sides and shake the fish gently to remove any excess.

  3. Step 3

    Lightly butter a non-stick baking tray or line the baking tray with non-stick baking parchment and lightly butter the parchment.

  4. Step 4

    Heat the oil in a large frying pan over a medium heat. When it starts to bubble, put the coated fish in the pan, without moving, for 2 minutes, until nicely brown. Carefully turn the fish over and cook for 2 minutes, turn the heat down a little if it gets too hot, then transfer to the prepared baking tray. Repeat the frying process for the second fish, put the baking tray in the oven and cook for 2 minutes to reheat.

  5. Step 5

    Add the butter to a pan and cook on a medium heat. Cook until the butter melts and begins to turn light brown, then add the lemon juice and capers. Stir for a few seconds, then take off the heat and stir through the potted shrimps and parsley. Season if needed.

  6. Step 6

    Take the fish out of the oven and check it’s cooked through, the flesh close to the head should lift away easily from the bones. Lift the fish onto warm plates and spoon over the butter sauce.

  7. Step 7

    Serve with steamed vegetables.