First, remove the skin from the Dover soles. This is actually quite easy – just make a small cut in the skin near to the tail,
prize the edge of the skin up with the tip of the knife, grasp this and pull! The skin should come away from the flesh easily.
Do this on both sides of the fish. You could also remove the heads, if you wish, and the dorsal fin bones, using a pair of
sharp scissors. Dredge the soles in seasoned flour, shaking off any excess, and fry in a mixture of olive oil and butter until
golden brown, basting with more butter after you turn them over. Just before serving, add the juice of a lemon and continue
basting until the sauce thickens slightly. Serve garnished with chopped chives, accompanied with new potatoes and a green veg.