"Butter, olive oil, pul biber (Turkish red pepper flakes), lemon, parsley, black pepper and beautiful Brixham Dover Sole"
Pan Fried Dover Sole & Pul Biber Butter
5
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This simple and elegant fish dish features delicate Dover Sole in a subtle butter sauce with a kick of heat from Turkish red pepper flakes.
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 Dover Sole, skinned
- 1 tablespoon all purpose flour
- 2 tablespoons light olive oil
- 3 tablespoons butter
- 1/4 teaspoon Turkish red pepper flakes (pul biber)
- 1 teaspoon fresh flat leaf parsley, finely chopped
- 1/2 lemon
Method
Step 1
Heat oil in a large non-stick frying pan or skillet over medium-high heat.
Step 2
Place the flour in a large, flat plate. Lightly dust the fish in the flour on both sides, patting off any excess flour.
Step 3
Fry the fish in the hot oil for 4-5 minutes on each side until crisp and the internal temperature reaches 60ºC.
Step 4
Transfer fish to a large serving plate, then return the pan to the heat and add the butter. Once it has melted, add the pul biber, and 3/4 of the fresh parsley.
Step 5
Pour the butter sauce over the fish and sprinkle with a pinch of coarsely ground black pepper, flakey sea salt, a squeeze of lemon juice, and remaining fresh parsley.