Dover sole is a delicate yet meaty fish
1. Heat the grill to high. Brush each side of the fish with melted butter, then dip in seasoned flour, shaking off the excess. Cut the cucumber into half-moon slices. Set aside.
2. Arrange the sole on an oiled grill pan and cook under the grill for about 4min. Turn over and grill for another 3-4min until the flesh is opaque and firm. Transfer to a warm plate while you make the sauce. 3. Melt 50g butter in a small pan. When it is foaming and golden-brown, remove from the heat and add the shrimps, capers, lemon juice and parsley.
4. In another pan, melt the remaining butter and add the cucumber slices. Cook for a couple of minutes until tender. Keep warm.Advertisement - Continue Reading Below
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