What with all the flavours going on in the salad I figured the best treatment of this delicate fish was to keep it simple. A quick dredging of the skinned fish with flour, salt and pepper, then frying it in a medium heat pan with a good glug of olive oil for 4/5 minutes each side. Just before the first side was finished I melted in a knob of butter… Easy, tasty, perfect!
I tried something a bit different when preparing the fish this time – dover sole is notorious for getting rid of all the wee bones along the fins… so this time I left the fins on whilst cooking, then when it was cooked, used the side of the fish slice to gently pull the side fins away. Woo hoo – They came away in tact, with no little bones left to catch me out! I don’t know if that was a fluke, but it definitely seemed easier than when I’ve left them whole in the past!
* oooo, excitement for kittie! It was the first time I’d been there in a week or so… and they’ve had a redesign… Now, in addition to the ‘normal’ fish I buy, they have a tank of live lobsters and crabs. I can’t wait to try them – I’ve never prepared live lobster or crab before! Any tips or tricks will be much appreciated 🙂