Main courses
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
- Heat a fan oven to 200˚c
- Grease a large tray and place the Dover soles on top.
- In a saucepan melt the Kerrygold butter along with the capers and leave until melted
- Spoon the caper butter over the Dover soles and sprinkle with seasoning
- Pop into the oven and cook for 10-15 minutes
- 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.
