Rick says "Also known just as ‘Dover sole meunière’, this is ‘miller’s style’. The dish gets its name from the light dusting of flour the fish is given before frying."
Alternative fish: any flatfish
2 x 400–450g Dover soles, trimmed and skinned
Salt and freshly ground white pepper
25g plain flour
4 tbsp vegetable oil
50g unsalted butter
2 tsp lemon juice
1 tbsp chopped parsley
1 lemon, cut into 6 wedges, to serve
Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.
Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden.
Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish. Remove the bones as described on page 36, steps 8–10.
Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning.
Pour some of this beurre noisette over each fish and serve with the lemon wedges.