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Butter Basted Dover Sole

Serves 2

Ingredients

  • 2 Dover soles - ask the fishmonger to prepare them by skinning and trimming them
  • 150g Kerrygold Pure Irish Salted Butter
  • 2 handfuls of whole capers
  • Salt and pepper
  • 50g Flat leaf parsley chopped
  • A squeeze of lemon at the end

Directions

  1. Heat a fan oven to 200˚c
  2. Grease a large tray and place the Dover soles on top.
  3. In a saucepan melt the Kerrygold butter along with the capers and leave until melted
  4. Spoon the caper butter over the Dover soles and sprinkle with seasoning
  5. Pop into the oven and cook for 10-15 minutes
  6. Sprinkle over the flat leaf parsley and a good squeeze of lemon and enjoy with Kerrygold buttered new potatoes and green vegetables.

Top tip: To check that your fish is cooked to perfection; lightly press your finger on the flesh and if it leaves an indent your fish is ready, if it springs back it needs another minute.

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Main courses

Butter Basted Dover Sole

Heat a fan oven to 200˚c...

Serves 2
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