Dover sole is caught in the North Atlantic from the North Sea to the Mediterranean, though there are concerns that much of it is now over-fished and unsustainable. Sustainable sources of Dover ...

Add the oil and heat it until it hazes. Add the sole (skin-side down if you’ve part-skinned them) and fry, without moving them, for 3-4 minutes, or until they form a golden-brown crust. Turn ...