Ingredients (Serves 4 as a main course)
For the parsley butter
Start by making the parsley butter. Mix the butter with the lemon juice and parsley, season, then roll into a sausage shape inside dampened greaseproof paper. Store in the freezer until needed.
To clean the Dover soles, first remove the black skin. Dip the tail into boiling water then, using the back of a knife, scrape from the tail end towards the body to loosen a piece of the skin. Hold the fish down and grip the skin in a cloth. Pull firmly and it will all come away. Turn the fish over and carefully remove the scales from the whiteskinned side. If you wish, remove the head by chopping it off, then cut the side fins away using scissors. Wash the fish and dry well.
Preheat the grill.
Season the flour then dip the skin-side of the sole into it. Shake off any excess flour then place the fish on the grill rack, floured-side up. Brush with melted butter and grill on one side for about 5-6 minutes. If necessary turn it over, but first test to see if the fish is cooked through by pushing your finger on to the backbone – if the flesh yields sufficiently for you to feel bone, the sole is ready.
Place the grilled sole onto 4 warmed plates. Using a warm knife, cut the parsley butter into thin slices. Lay 2 slices on each piece of sole. Serve with half a lemon and new potatoes.