A Julie and Julia inspired recipe.


Serves: 2

Prep/Cook: 15 mins

  • 2 whole Dover sole about 400g each, you can also use lemon sole should you wish
  • 2 tbsp plain flour sifted
  • 2 tbsp vegetable oil
  • 50g salted butter
  • Juice of 1/2 lemon
  • 2 tbsp capers
  • 2 tbsp flat parsley, chopped
  • Salt & pepper
  • New season potatoes and some green veg on the side


  1. Heat a large non-stick frying pan on the stove. Dust the sole with flour and season with salt and pepper. Add the vegetable oil to the pan and carefully place the sole fillets into the pan. Cook the sole for approximately 3 to 4 minutes on one side.
  2. Turn the fish over and cook for a further 3-4 minutes or until the fish comes away easily from the bone when checked with a knife at the thickest part of the fish.
  3. Remove the fish and allow to rest. In the same pan, add the butter and cook until it just starts to turn brown. Remove from the heat and add the capers, lemon juice and parsley.
  4. Place the sole on your serving plate and spoon the sauce on top. Serve with new-season potatoes and some green vegetables. I like to cook and serve the fish on the bone but you can easily remove the bone before serving.
  5. Run a knife down the centre of the sole and carefully remove the 2 fillets. Pull the bone away from the top to the bottom and place the 4 fillets back together.