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    • Yummy Pan-Fried Dover Sole

    Mark Sharron
    Easy
    20 minutes
    2
    Served with crisp new potatoes accompanied by a tasty tomato compote, this delicious recipe for pan-fried Dover sole will satisfy any fish lover. This is a great recipe for a quick fish dinner you can whip up in no time at all. In less than 30 minutes, you can make this meal! You can either cook this fish in the oven or in a large frying pan. Served with potatoes, broccoli, and rice, this is a quick dinner that assembles quickly. This recipe will work for fish of any kind, including snapper, calamari steaks, or tilapia.  
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    Ingredients

    • For the compote:
    • 3 tablespoons of olive oil
    • 2 shallots, chopped
    • A pinch of sugar
    • 250g cherry tomato, cut in half
    • 1 tablespoon of white wine vinegar
    • An ample amount of fresh parsley leaves, coarsely chopped
    • For the fish:
    • 200g of all-purpose flour
    • ½ teaspoon of cayenne pepper
    • 2 Dover soles (approximately 350g for each fish)
    • 5 tablespoons of sunflower oil
    • 50g of butter, cut into cubes
    • One-half lemon
    • Salt and black pepper to taste
    • Serve with buttered new potatoes

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Over medium-high heat, stir in the lemon juice and cook for another 30 seconds. Once the fish has been removed from the heat, let it rest for two minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Place on a large plate alongside the tomato compote and buttered new potatoes, garnished with parsley.