Remove the skins and dorsal bones from Dover sole (or get the fishmonger to do this!). It’s quite easy – look up
how to do this on the Internet. You can also take off the heads, if preferred. Dust in seasoned flour and brown
on both sides in butter and olive olive, basting from time to time, until golden and cooked through. Just before
serving, stir in the juice of a lemon, basting again, and sprinkle with chopped chives
New potatoes and asparagus go well with this.